I cannot even tell you how many batches of Raspberry Lemon Cookies I have made over the past month. Sooo many. These were definitely a labor of love! My dedication to all things raspberry and lemon is strong.
In one of my tests, I tried using lemon extract instead of fresh lemon juice. I really don’t use lemon extract that much, but I had two jars of it in my cupboard: one from a couple years ago when Nielsen Massey sent me a box of different products when I was working with them on a sponsored post (I ended up using vanilla to make these Slow Cooker Brown Butter Carrots), and the other from just a couple months ago when I went to a blogging conference (Nielsen-Massey provided some products in the swag bags.)
So naturally I used the older one, because my mom taught me to be frugal and responsible and all that. I measured it out and dumped it in, and as I’m mixing up the dough, I think to myself, huh, lemon extract smells kinda weird I guess. Oh well, it must be the alcohol, I’m sure it will bake off in the oven.
Famous last words. It did not bake off in the oven because it wasn’t alcohol I was smelling, it was completely rancid. How do you not notice this?? Like seriously, sometimes my brain tries to help me out. It gives me clues, like, “dude this smells weird.” Why don’t I listen to it?? If something smells funny, don’t put it in your cookies!!!! Moron! The cookies were terrible and I dumped them straight in the trash. There is nothing sadder than seeing an entire batch of freshly baked, beautiful looking cookies in your trash can. But, I persevered. I used the other jar of lemon extract on the next batch and found out that lemon extract is kinda chemically, even when it’s not rancid. Or maybe I just used too much. (Do you guys have any recipes you love using lemon extract?) Anyway, the cookies didn’t taste lemony enough, so I moved back to testing with lemon juice. You just can’t beat the fresh, bright flavor of fresh lemon, I guess.
How to make Raspberry Lemon Cookies
I’m doing a terrible job of telling you how amazing these raspberry lemon cookies are. I promise, the final recipe posted here is fabulous!!! It is a tender, chewy cookie that is full of buttery flavor, tangy lemon, and fresh raspberries. (And by fresh I mean frozen of course. Baking with frozen berries is always a good idea, they are usually more “fresh” than the fresh ones in the produce section, because they are picked and frozen right away.) I love these cookies all by themselves and ate way too many of them. But when you drizzle it with lemon glaze and top it with a fresh raspberry?? These cookies are unstoppable. SO good and the perfect summer treat.
Just like I mentioned in my last cookie post for these Soft Chocolate Cookies with Peanut Butter Frosting, these raspberry lemon cookies are kind of an experience. The glaze and fresh raspberry on top make them feel super fancy. They would be great for a summer BBQ, or a bridal/baby shower, or anything where presentation is important. Just look how pretty they are!
(On the left, a cookie that got pretty saturated with raspberries. On the right, a cookie that has good streaks of lemon dough. It will puff up more.)
They are so easy to make. There is no chilling required for the dough, so you can go from zero to cookies in about 30 minutes. Buy a microplane grater to make zesting a manageable, even pleasant experience. It’s one of my favorite kitchen tools!! Facebook | Pinterest | Instagram | Twitter One year ago: Chocolate Cherry Hand Pies Five years ago: Strawberry Rhubarb Italian Sodas Six years ago: Barbacoa Beef More delicious cookies you will love! Raspberry Lemon-Glazed Muffins « these are the muffin version of today’s recipe!
Raspberry Almond Thumbprint Cookies « these are a classic! Have you made them??
Coconut-Frosted Sugar Cookies with Strawberry Hearts « I LOVE these. Why are cookies so good??
Raspberry Cheesecake Bars
More lemon raspberry flavors from other bloggers! Lemon Raspberry Sugar Cookies from Oh Sweet Basil Raspberry Lemon Tartlets from Noble Pig Raspberry Lemon Bars from Texanerin
