Crispy Raspberry Lemon Cookies – Better Than Takeout

Crispy Raspberry Lemon Cookies – The perfect blend of tangy and sweet. After making these many times, I’ve discovered the trick to keeping them crispy is using a combination of granulated and powdered sugar. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Delicious Strawberry Crunch Cookies and Fried Potatoes, Onions, and Smoked Polish Sausage.

What You'll Need for Crispy Raspberry Lemon Cookies – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup powdered sugar
• 1 egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup fresh raspberries
• Zest of 1 lemon
• 1 tsp vanilla extract
• Zest of 1 lemon
• Optional: Powdered sugar for dusting

How to Make Crispy Raspberry Lemon Cookies – Better Than Takeout

1. Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together butter, granulated sugar, and powdered sugar until light and fluffy.
3. Step 3: Beat in egg and vanilla extract until well combined.
4. Step 4: In a separate bowl, combine flour, baking powder, and salt. Gradually add to the butter mixture, mixing just until combined.
5. Step 5: Fold in raspberries and lemon zest.
6. Step 6: Drop rounded spoonfuls of dough onto prepared baking sheets, leaving about 2 inches between each cookie.
7. Step 7: Bake for 12-14 minutes, or until edges are lightly golden.
8. Step 8: Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Storing & Reheating Crispy Raspberry Lemon Cookies – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 1 week. Make-ahead tip: Dough can be made ahead and refrigerated for up to 3 days.

Freezing Crispy Raspberry Lemon Cookies – Better Than Takeout

Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 300°F (150°C) oven for 5-7 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.

Recipe Notes

• Chef tip: For a fun twist, try adding a handful of white chocolate chips to the dough.
• Best substitution: Substitute the raspberries with an equal amount of blueberries or strawberries for a different flavor.
• Make-ahead: Dough can be made ahead and refrigerated for up to 3 days.
• Scaling: This recipe can be doubled to make more cookies.
• Troubleshooting: If cookies are too soft, try chilling the dough for 30 minutes before baking.

Crispy Raspberry Lemon Cookies – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

12-14 mins

⏳

Total

27-31 mins

🍽

Serves

24 cookies

🥗

Diet

Gluten-free (use gluten-free flour)

Ingredients

Main Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup powdered sugar
• 1 egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup fresh raspberries
• Zest of 1 lemon

Seasonings

• 1 tsp vanilla extract
• Zest of 1 lemon

Optional Toppings

• Powdered sugar for dusting

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together butter, granulated sugar, and powdered sugar until light and fluffy.
3. Step 3: Beat in egg and vanilla extract until well combined.
4. Step 4: In a separate bowl, combine flour, baking powder, and salt. Gradually add to the butter mixture, mixing just until combined.
5. Step 5: Fold in raspberries and lemon zest.
6. Step 6: Drop rounded spoonfuls of dough onto prepared baking sheets, leaving about 2 inches between each cookie.
7. Step 7: Bake for 12-14 minutes, or until edges are lightly golden.
8. Step 8: Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Chef tip: For a fun twist, try adding a handful of white chocolate chips to the dough.
• Best substitution: Substitute the raspberries with an equal amount of blueberries or strawberries for a different flavor.
• Make-ahead: Dough can be made ahead and refrigerated for up to 3 days.
• Scaling: This recipe can be doubled to make more cookies.
• Troubleshooting: If cookies are too soft, try chilling the dough for 30 minutes before baking.

Storage

• Fridge: Store in an airtight container in the fridge for up to 1 week.
• Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
• Oven reheat: Reheat in a 300°F (150°C) oven for 5-7 minutes.
• Microwave reheat: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
• Make ahead: Dough can be made ahead and refrigerated for up to 3 days.

Nutrition Per Serving

• Calories: 120
• Protein: 1g
• Fat: 6g
• Carbs: 15g
• Fiber: 0.5g
• Sugar: 9g
• Sodium: 50mg
• Cholesterol: 20mg
• Sat. Fat: 3.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Raspberry Lemon Cookies – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Raspberry Lemon Cookies – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!