Description
Delight in these zesty Lemon Raspberry Cookies, perfectly balancing the tang of fresh lemon with sweet, juicy raspberries. These soft and flavorful cookies are easy to make and 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
Fruit
- 3/4 cup fresh or frozen raspberries
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, then set this mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with both granulated and brown sugars until the mixture becomes light and fluffy, approximately 3 minutes, creating a smooth base for the cookies.
- Add Flavorings: Mix in the large egg, vanilla extract, lemon zest, and fresh lemon juice to the butter and sugar mixture, blending well to incorporate all flavors evenly.
- Combine Dry and Wet Ingredients: Gradually fold the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough, which can toughen the cookies.
- Fold in Raspberries: Gently fold in the fresh or frozen raspberries carefully to maintain their shape and distribute them evenly throughout the dough.
- Shape Cookies: Drop spoonfuls of the dough onto baking sheets lined with parchment paper or silicone mats, spacing them approximately two inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown, signaling they are perfectly cooked.
- Cool: Remove the cookies from the oven and let them cool on wire racks to set their texture before serving.
Notes
- Use room temperature butter and egg for easier mixing and better texture.
- Handle raspberries gently to prevent them from breaking up too much in the dough.
- For a more intense lemon flavor, add an extra half teaspoon of lemon zest.
- Cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Frozen raspberries can be used but drain any excess liquid before folding them into the dough to prevent sogginess.
