Get ready for a sweet treat with these chewy lemon raspberry cookies! They are packed with juicy raspberries and zesty lemon flavor, making every bite a burst of sunshine.
I love how the soft texture and tangy taste make these cookies so yummy! Perfect for sharing, or maybe just keeping all to yourself. No judgment here! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the saltiness in your cookies. If you’re dairy-free, you can substitute with coconut oil or a vegan butter alternative, but the texture may vary slightly.
Sugars: A combination of granulated and brown sugars gives these cookies a nice balance of sweetness and chewiness. You can replace light brown sugar with an equal amount of brown sugar for a deeper flavor.
Eggs: Eggs provide moisture and help bind the ingredients. For a vegan option, you can use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) to achieve similar results.
Lemon Zest & Juice: Fresh lemon zest brightens the flavor. If you’re short on lemons, bottled lemon juice can work in a pinch, but fresh is always better for zest.
Flour: All-purpose flour keeps these cookies soft. For a gluten-free option, you can use a gluten-free flour blend, and they should still turn out well!
Fresh Raspberries: Fresh raspberries add lovely flavor and texture, but if you can only find frozen ones, that’s okay too! Just be sure to thaw and drain them first.
How Can I Ensure My Cookies Are Soft and Chewy?
Getting the perfect soft and chewy texture is all about mixing and baking times. Here are some key tips:
- Don’t overmix the dough once you add the flour. A few lumps are okay!
- Ensure the cookies are slightly underbaked. They will firm up as they cool, giving you that chewy texture.
- Let them rest on the baking sheet before transferring them to a wire rack. This helps maintain moisture.
Follow these tips, and you’re in for delicious cookies with all the lemony raspberry goodness!
Chewy Lemon Raspberry Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh raspberries (handle gently)
How Much Time Will You Need?
This delicious cookie recipe will take about 15 minutes for preparation and 10-12 minutes for baking. You’ll need a little more time for cooling, so expect to spend around 30-40 minutes total before enjoying these sweet treats.
Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
2. Cream the Butter and Sugars:
In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to blend until the mixture is light and fluffy—this usually takes about 2-3 minutes.
3. Add the Eggs and Flavorings:
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then, stir in the vanilla extract, lemon zest, and fresh lemon juice until everything is well combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps evenly distribute the leavening agent throughout the dough.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; you want the dough to stay tender and delicious!
6. Add Raspberries:
Gently fold in the fresh raspberries, being careful to keep them intact. This will help create beautiful, swirled patterns in your cookies.
7. Scoop and Prepare for Baking:
Scoop rounded tablespoons of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
8. Optional Sugar Topping:
If you’d like, sprinkle a little granulated sugar on top of each cookie. This adds extra sparkle and a slight crunch.
9. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies are done when the edges are lightly golden but the centers remain soft.
10. Cool and Enjoy:
Once baked, allow the cookies to cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your chewy lemon raspberry cookies with a glass of milk or your favorite tea!
These cookies are sure to be soft, chewy, and bursting with fresh raspberry and lemon flavor—just like you’d imagine from the photo!
Can I Use Frozen Raspberries for This Recipe?
Yes, you can use frozen raspberries! Just make sure to thaw them first and drain any excess moisture. Keep in mind that the cookies may have a slightly different texture, but they will still taste delicious!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days. If you want them to last longer, you can freeze them for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking.
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure that the blend contains xanthan gum for the best texture.
What Can I Substitute for Eggs if I Want to Make This Recipe Vegan?
You can use flax eggs as a substitute! To make one flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes until it thickens, then use it in place of one egg.
