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These raspberry lemon treats bring together zesty citrus and sweet berries in a soft, buttery bite. They're perfect for a quick pick-me-up with tea or a light dessert to share around.
I baked these on a bright weekend afternoon with friends and they quickly became a favorite everyone asked for every week.
What You’ll Need
Step-by-Step Guide
One trick I love is adding fresh lemon zest since it fills the whole kitchen with a fresh, happy smell. I’ll never forget making these on a windy spring afternoon with that lovely scent all around.
How to Keep Them Fresh
Easy Swaps
Tasty Pairings
Making these cookies turned into a fun family thing where everyone helped fold in the raspberries carefully. It taught the kids to be patient and gentle in the kitchen. Every bite brings back those happy memories filled with lemony warmth and laughter.
Frequently Asked Cooking Questions
- → How can I prevent raspberries from bleeding too much into the dough?
Mix the raspberries in softly so they stay whole and don’t color the dough too much.
- → Is it better to use fresh or frozen raspberries?
Fresh berries are the way to go since they keep their shape and don’t add extra moisture like frozen ones do.
- → Can I substitute lemon juice with another citrus?
You could try lime or orange juice for a twist, but lemon gives the best bright pop with raspberries.
- → What’s the ideal baking time for these cookies?
Pop them in a 350°F (175°C) oven for 10-12 minutes until the edges get a little golden but the middle stays soft.
- → Why should butter be at room temperature?
Soft butter blends easily with sugar making the dough fluffy and helps keep the cookies tender.