These lemon raspberry cookies might actually be my new favourite cookie. I mean, it’s a good thing the last 4 are sitting in my freezer waiting to be put in my friend’s cookie box this weekend because otherwise I’d be eating them. They are truly the perfect springtime cookie.
If you’ve been following me and this blog for any length of time, you know I love lemon. My lemon macarons are one of the most popular recipes on here, so clearly you all love lemon too!
Let’s talk about these cookies.
Lemon and raspberry just feels like the right combination, you know? Fresh, vibrant, and full of so much flavour. The key to these cookies are plenty of fresh lemon zest and juice, and raspberry inspiration from Valrhona. Believe me, this is raspberry chocolate you want to get your hands on. It’s a total game changer and gives these cookies the perfect raspberry flavour.
Typically, I use a combination of white and brown sugar in my cookies, but I really wanted the lemon and raspberry flavours to stand out so this recipe uses all white sugar. Melted butter because we want these cookies to stay really soft. These have made their way across the country to a few different people and I can confirm that they stay soft for as long as we need them to. Lemon zest and lemon juice for the perfect lemon flavour.
The usual dry ingredients to ensure texturally perfect cookies. I chopped up the raspberry feves for these cookies instead of keeping them whole because I wanted to make sure there was a hint of raspberry in every bite. Mission accomplished!
These are some cookies you really won’t be able to stop eating. I’ve been able to share these with more people than I normally do and everyone loves them. I hope you do, too!
Ingredients
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 1/2 cups sugar
- 2 eggs
- Zest of 3 lemons
- 2 tbsp. fresh lemon juice
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 10 oz. Valrhona raspberry inspiration feves, chopped
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Combine the sugar and melted butter until smooth.
- Add the eggs, lemon zest, and lemon juice, mixing to combine.
- Add the flour, baking soda, baking powder, and salt and mix until a dough has formed. Stir in the chopped raspberry feves and refrigerate the dough for 30 minutes.
- Portion cookies into 1" balls and place on a baking sheet (no more than 12 on a sheet).
- Bake for 10 minutes. They will look slightly underbaked, but that's ok. Let them sit on the baking sheets for a couple of minutes before transferring to a wire rack to cool completely.
