Sunshine Bliss: Lemon Raspberry Dream Cookies
Summer in a bite—that’s what these lemon raspberry dream cookies offer! Combining the fresh, tangy flavors of lemon and raspberry, these cookies are a delightful treat for any occasion, but especially perfect when you want to add a burst of sunshine to your day. What makes these cookies even more special is their pillowy softness, enhanced by the sweet-tart raspberries that burst in your mouth with every bite. If you’re looking for a quick and easy dessert to make, these lemon raspberry dream cookies are the answer. With only one bowl, just 30 minutes of your time, and a handful of simple ingredients, you’ll have cookies that taste like they’ve come straight from a bakery.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 large cookies or 12 regular cookies 1x
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- ½ cup butter (dairy-free if needed)
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (approx. 1 lemon)
- 2 tablespoons lemon zest
- 1 ½ cups gluten-free 1:1 flour (or all-purpose flour)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅔ cup frozen raspberries (broken into smaller pieces)
- Coarse sugar (optional, for sprinkling on top)
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, begin by beating the butter and sugar together until the mixture is creamy. The butter should be softened, which helps it incorporate easily with the sugar, creating a smooth and fluffy texture. This is the base of your dough, and it’s essential for the soft, pillowy texture of the cookies.
- Add Wet Ingredients: Crack the egg into the mixture and beat it in until fully incorporated. Add the vanilla extract and lemon juice, then mix until combined. The lemon juice will add that bright, fresh citrus kick to the cookies, perfectly complementing the sweet raspberry.
- Incorporate Dry Ingredients: Next, gently fold in the lemon zest, gluten-free flour, baking powder, and baking soda. Mix until the flour is almost fully incorporated into the dough. Be careful not to overmix, as this can make the cookies tough instead of light and soft. The lemon zest adds a zesty punch, and the flour mixture provides structure and texture for the cookies.
- Add the Raspberries: If you’re using frozen raspberries, break them up gently by hand into smaller pieces before adding them to the dough. Gently fold the raspberries into the dough with just a few stirs—this is where the magic happens, and you’ll start to see little pink swirls of raspberry throughout the dough. These little bursts of color will not only add flavor but will also create a beautiful, colorful cookie.
- Chill the Dough: To help the cookies maintain their shape while baking, chill the dough in the fridge for at least 10 minutes. This resting time also helps the flavors meld together, creating a more cohesive and tasty dough. During this time, preheat your oven to 350°F (175°C) to ensure it’s ready when your dough is.
- Scoop and Bake: Once the dough is chilled, use a large cookie scoop to portion out the dough onto a baking sheet lined with parchment paper. If you prefer smaller cookies, simply use a smaller scoop. Bake the cookies in the preheated oven for 14-16 minutes, or until the edges are puffed up and golden brown. The center of the cookie should still appear soft, but they will firm up as they cool.
- Cool and Serve: Allow the cookies to cool completely on a wire rack. If desired, sprinkle the tops with a little coarse sugar for an added crunch and extra sweetness. Once the cookies are cooled, they’re ready to be devoured! Enjoy the delicate tang of the lemon combined with the sweet and juicy raspberry in every bite.
Notes
- Frozen Raspberries: Using frozen raspberries helps prevent them from breaking apart too much when mixed into the dough. If fresh raspberries are available, you can use those, but frozen berries often yield better results, especially in keeping their shape during baking.
- Gluten-Free Option: This recipe can be made gluten-free by using a gluten-free 1:1 flour. If you don’t need a gluten-free version, regular all-purpose flour works just as well.
- Dairy-Free Option: For a dairy-free version, simply substitute the butter with a dairy-free alternative, such as vegan butter or coconut oil. This will still give you that soft, chewy texture while keeping the cookies dairy-free.
- Extra Lemon Zest: If you love lemon, feel free to add extra lemon zest to enhance the citrusy flavor. This will give your cookies a more pronounced lemony aroma and flavor.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to 4-5 days. If you want to keep them longer, they can be frozen for up to 2 months. Simply place them in a single layer in a freezer-safe container, and thaw them at room temperature when you’re ready to enjoy them again.