Description
Delight in these zesty Lemon Raspberry Cookies that perfectly combine tart lemon with sweet, juicy raspberries. Soft and slightly chewy with a hint of citrus fragrance, these cookies are ideal for a refreshing treat any time of day.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- Zest of 1 lemon
- 2 tbsp lemon juice (fresh)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
Add-ins
- 3/4 cup fresh or frozen raspberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined; set this mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with both granulated sugar and brown sugar using a mixer for about 3 minutes, or until the mixture is light and fluffy.
- Add Flavorings: Beat in the large egg, vanilla extract, lemon zest, and fresh lemon juice to the creamed butter and sugars until the mixture is fully combined and smooth.
- Combine Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients. Mix gently until just combined, being careful not to overmix to keep cookies tender.
- Incorporate Raspberries: Gently fold the fresh or frozen raspberries into the dough to distribute them evenly without crushing.
- Shape Cookies: Drop spoonfuls of the cookie dough onto baking sheets lined with parchment paper, spacing them about two inches apart to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown, indicating they are perfectly cooked.
- Cool and Serve: Remove from the oven and transfer the cookies to wire racks to cool completely before serving for the best texture and flavor.
Notes
- For best results, use fresh raspberries; if using frozen, do not thaw to avoid excess moisture in dough.
- Do not overmix the dough after adding flour to ensure cookies remain tender.
- You can substitute lemon zest and juice with lime for a different citrus twist.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Freezing the dough for 30 minutes before baking can help maintain cookie shape.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
