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For Lemon Raspberry Cookies, you'll need these key items: - 1 cup all-purpose flour - 1/2 cup powdered sugar - 1/4 teaspoon salt - 1/2 teaspoon baking soda - 1/2 cup unsalted butter, softened - 1 tablespoon lemon zest - 2 tablespoons fresh lemon juice - 1/4 teaspoon vanilla extract - 1/2 cup fresh raspberries, lightly crushed - Extra powdered sugar for dusting When measuring ingredients, be precise for the best results. Use a dry measuring cup for flour and sugar. For butter, make sure it is softened but not melted. Zest the lemon before juicing. This helps capture the full flavor. Lightly crush the raspberries to release their juice but keep them chunky. You can swap out some ingredients if needed: - For all-purpose flour, try a gluten-free blend. - Use granulated sugar instead of powdered sugar for a crunchier cookie. - If you lack fresh lemons, bottled lemon juice works in a pinch. - Frozen raspberries can replace fresh ones, but drain excess moisture first. This recipe is flexible, making it easy to adapt based on what you have at home. For the full recipe, check the details above. First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This step helps your cookies not stick. In a medium bowl, mix together 1 cup of all-purpose flour, 1/2 cup of powdered sugar, 1/4 teaspoon of salt, and 1/2 teaspoon of baking soda. Whisk until all the dry ingredients are well combined. In a large bowl, cream 1/2 cup of softened unsalted butter using a mixer. Mix for about 3 minutes until it’s light and fluffy. Next, add 1 tablespoon of lemon zest, 2 tablespoons of fresh lemon juice, and 1/4 teaspoon of vanilla extract. Mix until everything is combined. Now, slowly add the dry mixture to the wet mixture. Use low speed to combine them. Be careful not to overmix. Finally, gently fold in 1/2 cup of lightly crushed fresh raspberries. This keeps some berry pieces intact for bursts of flavor. Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared sheet. Leave about 2 inches between each ball. This space helps them spread evenly. Bake the cookies for 12-15 minutes. You want the edges to be lightly golden while the centers stay soft. Once baked, remove them from the oven. Let the cookies cool on the sheet for 5 minutes. This helps them set and makes them easier to move. After 5 minutes, transfer the cookies to a wire rack. Allow the cookies to cool completely on the wire rack. This ensures they firm up nicely. Once cool, dust them with extra powdered sugar for a sweet touch. These cookies are great for sharing or enjoying with tea or coffee. For the full recipe, check the full recipe section. Enjoy your delicious Lemon Raspberry Cookies! To get soft and chewy cookies, use softened butter. Do not melt it. When mixing, cream the butter well. This adds air and makes cookies fluffy. Also, do not overmix the dough. Fold in the raspberries gently. This keeps nice berry chunks in each cookie. A common mistake is using too much flour. Always measure flour correctly. Spoon it into a cup and level it off. Another mistake is baking for too long. Check cookies around 12 minutes. They should look soft in the middle. Let them cool on the pan for a bit. This helps them set. Add a pinch of salt to boost flavor. It balances the sweetness of the cookies. You can also mix in lemon extract for a stronger lemon taste. Try adding a bit of almond extract too. This gives a lovely twist to the flavor. For a fun touch, sprinkle some zest on top before baking. For the full recipe, be sure to check out the complete Lemon Raspberry Delights! {{image_2}} You can mix in different fruits for fun flavors. Try blueberries or strawberries. Both fruits work well with lemon, making the cookies tasty and colorful. You can also use peaches for a summer twist. Just make sure the fruit is fresh and not too mushy. If you need a gluten-free option, use a gluten-free flour blend. Many brands offer this now, making it easy to switch. You can find blends made from rice, almond, or coconut flour. Just replace the all-purpose flour in the recipe with the blend in equal amounts. Icing can add extra flavor and fun. Consider a simple lemon glaze. Mix powdered sugar with lemon juice until smooth. Drizzle it over the cooled cookies for a zesty finish. You can also use white chocolate or cream cheese frosting. Each option gives a new taste that you will enjoy! For more ideas, check the Full Recipe for inspiration. To keep your Lemon Raspberry Cookies fresh, store them in an airtight container. This keeps them soft and tasty. Place a piece of parchment paper between layers if you stack them. Store them at room temperature for up to five days. For longer storage, consider freezing. Freezing these cookies is easy. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer them to a freezer bag. Label the bag with the date. You can freeze them for up to three months. When you are ready to enjoy the cookies, take them out of the freezer. Let them thaw at room temperature for about 15 minutes. To warm them up, place them in a preheated oven at 350°F (175°C) for 5-7 minutes. This will refresh their taste and texture. Enjoy these sweet treats just like fresh from the oven! To make these cookies softer, use more butter. You can add an extra tablespoon of butter. This will help create a tender cookie. Also, do not overbake them. Keep an eye on the time. Once the edges turn light golden, take them out. They will continue to bake as they cool. Try chilling the dough for 30 minutes before baking, too. This can help with texture. Yes, you can use frozen raspberries! Just make sure to thaw them first. Drain any excess juice to avoid soggy cookies. Lightly crush them before adding to the dough. This keeps the cookie dough from getting too wet. Frozen raspberries work well and still taste great! These lemon raspberry cookies are delightful on their own. You can serve them with tea or coffee for a nice treat. They also pair well with vanilla ice cream. For a fun twist, try drizzling some lemon glaze on top. A sprinkle of extra powdered sugar looks pretty too! Check out the Full Recipe for more serving ideas. In this post, we covered the key ingredients for Lemon Raspberry Cookies and how to use them. We looked at step-by-step instructions for making the dough, baking, and tips for serving. We shared ways to perfect the texture and avoid common mistakes. You learned about fun variations, storage tips, and answers to FAQs. Baking can be simple and fun. Use these tips to make tasty cookies everyone will enjoy. Happy baking!

Lemon Raspberry Cookies

Indulge in the sweetness of Lemon Raspberry Delights with this easy recipe! Perfectly balanced with tangy lemon and juicy raspberries, these delightful cookies are a treat for any occasion. In just 30 minutes, you can whip up a batch of 24 soft, flavorful cookies. Follow our simple steps to create these irresistible delights and surprise your family and friends. Click through to explore the full recipe and start baking today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup unsalted butter, softened

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1/4 teaspoon vanilla extract

1/2 cup fresh raspberries, lightly crushed

Extra powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a medium bowl, whisk together the flour, powdered sugar, salt, and baking soda until evenly mixed.

      In a large mixing bowl, cream the softened butter with a hand mixer or stand mixer until it's light and fluffy, about 3 minutes.

        Add in the lemon zest, lemon juice, and vanilla extract, mixing until well combined.

          Gradually add the dry flour mixture to the wet ingredients, mixing at low speed until just combined.

            Gently fold in the crushed raspberries with a spatula, being careful not to overmix to maintain some berry chunks.

              Using a tablespoon or a cookie scoop, drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake for 12-15 minutes, or until the edges start to turn lightly golden while the center remains soft.

                  Remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack.

                    Once cooled, dust the cookies with extra powdered sugar before serving.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies