Savor the Sweetness of Lemon Raspberry Cookies
Oh, where do I start with these Lemon Raspberry Cookies? They’re like a little burst of sunshine on a gloomy day! I’ll never forget the first time I baked these cookies. I had invited over some friends for a get-together, and when I pulled these beauties out of the oven, my kitchen filled with an aromatic symphony of lemony goodness and sweet raspberries. I could hardly contain my excitement. A little drizzle of glaze on top and voila! The cookies vanished faster than my willpower when I see a slice of chocolate cake.
Now, I have to confess; I might have cracked open a few of these cookies with tea every afternoon ever since! They make the perfect treat for any occasion or even just because. So, let’s roll up our sleeves and get ready to create some magic in the kitchen with these delightful cookies!
What’s in Lemon Raspberry Cookies?
- 1 cup unsalted butter, softened: The star of the show, giving these cookies their rich and buttery flavor! Be sure to pull it out of the fridge beforehand so it’s nice and soft to cream properly!
- 1 cup granulated sugar: This adds just the right amount of sweetness while also helping to create that fluffy texture we love.
- 2 large eggs: These help bind everything together. I always choose organic eggs for a more wholesome flavor!
- 2 teaspoons vanilla extract: A splash of vanilla makes everything better; it’s the secret ingredient that brings it all to life.
- 2 ½ cups all-purpose flour: This provides the structure of our cookies. Feel free to experiment with gluten-free flour if that’s your jam!
- 1 teaspoon baking powder: This adds lift, ensuring that our cookies have a delightful texture.
- 1/2 teaspoon salt: It balances out the sweetness. Trust me, skip it at your own risk!
- Zest of 1 lemon: This is where we get our zesty punch! Freshly zested lemon zest is a must; it adds a brightness to the cookies.
- 1 cup fresh raspberries: Be it fresh or frozen that’s been thawed and drained – these juicy little gems are what I consider nature’s candy.
- 1 cup powdered sugar (for glaze): A sweet shower to finish off these cookies with a touch of elegance. Always sift for a smooth glaze!
- 2-3 tablespoons lemon juice (for glaze): Whether squeezed fresh or bottled, it ties everything together with a citrusy zing!
Are Lemon Raspberry Cookies Good for You?
Absolutely! Well, as far as cookies go, at least. The lemons are packed with vitamin C, which is great for the immune system. Plus, those little raspberries are excellent antioxidants, helping to fight free radicals in the body. Of course, we’re baking them with butter and sugar, so everything in moderation, right?
One thing to keep in mind is that while these cookies are a delightful indulgence, they do contain a fair bit of sugar. If you’re reducing your sugar intake, you could swap out some of the granulated sugar for a sugar substitute that’s safe for baking. Just be sure to test the sweetness before serving!
Ingredients List
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons lemon juice (for glaze)
How to Make Lemon Raspberry Cookies?
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Your kitchen is about to smell heavenly, so let’s get started!
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Just whip it good like you mean it!
3. Beat in the eggs, one at a time, followed by the vanilla extract. Trust me, this is where you’ll want to resist licking the bowl!
4. In another bowl, whisk together the flour, baking powder, salt, and lemon zest. The aroma will already begin to tantalize your senses!
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. We’re not making dough for a trampoline here!
6. Gently fold in the raspberries, being careful not to crush them. Let those beautiful little fruits shine!
7. Drop tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. They need space to spread their cookie wings!
8. Bake for about 12-15 minutes, or until the edges are lightly golden and the cookies are set. Yum!
9. Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Patience, my friend!
10. In a small bowl, whisk together the powdered sugar and lemon juice until smooth to create the glaze. Drizzle magic is on the way!
11. Once the cookies are completely cooled, drizzle the glaze over the cookies. Optionally, sprinkle additional lemon zest on top for garnish. There you go, a sparkly finish!
Serving Suggestions & Sweet Tips!
– Serve these cookies at room temperature. They pair wonderfully with a cup of tea or coffee; they really know how to make tea time special!
– Store any leftover cookies in an airtight container at room temperature for up to a week – if they last that long!
– Want to mix it up? Try adding blueberries instead of raspberries, or a dash of almond extract for a slightly different flavor profile!
If you decide to whip up these Lemon Raspberry Cookies (and I really hope you do), I would love to hear about your experience! Did you manage to keep them around for a week, or did they disappear in a flash? Let’s spread the joy of baking together!
