These Chewy Lemon Raspberry Cookies are a burst of sunshine in every bite! With zesty lemon flavor and sweet raspberries, they’re soft and oh-so-tasty.
Making these cookies feels like a fun treat. The mix of flavors is like a party for your taste buds! 🍋🍪 I love sharing them, but I might just keep some for myself!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our cookies. You can swap some or all with whole wheat flour for a nuttier flavor, but it might change the texture a bit.
Lemon Zest and Juice: Fresh is best! If you don’t have lemons, lime zest and juice can bring a similar tang. Just be mindful of the flavor balance.
Butter: You need softened unsalted butter for the best taste. If you’re looking for a dairy-free option, coconut oil or a vegan buttery spread works well too!
Raspberries: Fresh raspberries give the best burst of flavor. If they’re not available, you can use mixed berries or even dried fruit, just know the texture will differ.
How Do I Make Sure My Cookies Stay Chewy?
Keeping those cookies chewy is all about the baking time and temperature. Here’s how:
- Don’t overmix the dough once you add the flour. Just mix until combined for a tender cookie.
- Take them out of the oven when the edges are set but the centers still look soft; they will continue to bake on the sheet.
- Let them cool on the baking sheet for a few minutes before transferring them to a rack to cool completely. This helps them stay nice and chewy!
How to Make Chewy Lemon Raspberry Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 cup fresh or frozen raspberries (if frozen, thaw and drain excess liquid)
- Optional: 1/4 cup powdered sugar for dusting
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and another 10-12 minutes for baking. Don’t forget to let the cookies cool for a few minutes before diving in! Altogether, you’ll need roughly 30 minutes from start to finish before they’re ready to enjoy.
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line your baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes cleanup easy!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well blended. Set this mixture aside for later.
3. Cream Butter and Sugar:
In a large bowl, take your softened butter and combine it with 1 cup of granulated sugar. Using an electric mixer, beat them together for about 3 minutes until the mixture is light and fluffy. It’s okay to take your time here; this makes your cookies soft!
4. Add Wet Ingredients:
Next, add the egg, vanilla extract, lemon zest, and lemon juice to the butter and sugar mixture. Beat everything together until it’s well combined. You’ll start to smell that lovely lemon aroma!
5. Combine Dry and Wet Mixtures:
Gradually add the dry ingredient mixture into the wet ingredients, mixing just until everything is combined. Don’t overmix; you want your cookies to stay soft!
6. Fold in the Raspberries:
Now comes the fun part! Gently fold in your raspberries with a spatula or wooden spoon. Be careful not to crush them too much, as you want those juicy bites intact.
7. Shape the Cookies:
Scoop tablespoon-sized amounts of dough and roll them into balls. Roll each ball in granulated sugar to give them a sparkling sweet coating!
8. Arrange on Baking Sheets:
Place the sugar-coated dough balls on your prepared baking sheets, leaving about 2 inches between each ball so they have room to spread as they bake.
9. Bake:
Bake the cookies in your preheated oven for 10-12 minutes. Keep an eye on them! They should look set at the edges and slightly underbaked in the center. This is key for that chewy texture!
10. Cool Down:
Once baked, remove the cookies and let them cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely.
11. Optional Finishing Touch:
If you like, dust your cooled cookies with powdered sugar for a lovely presentation. It adds a touch of sweetness and looks fantastic!
Enjoy these soft, chewy cookies with a burst of lemon and raspberry flavor! Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for future cravings. Happy baking!
Can I Use a Different Type of Fruit?
Absolutely! While raspberries are delicious in these cookies, you can substitute other berries like blueberries or blackberries. Just note that different fruits may alter the taste and moisture content slightly.
How Can I Make These Cookies Gluten-Free?
To make gluten-free Chewy Lemon Raspberry Cookies, you can use a 1:1 gluten-free baking flour blend that contains xanthan gum. This should provide a similar texture to regular flour.
What’s the Best Way to Store My Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days to keep them soft and chewy. If you want to keep them longer, you can also freeze them for up to 2 months. Just let them thaw at room temperature before enjoying!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough and refrigerate it for up to 3 days. Just make sure it’s tightly wrapped in plastic wrap. When ready to bake, let it sit at room temperature for about 10-15 minutes before scooping and baking.
