Description
Delight in these zesty Lemon Raspberry Cookies that offer a perfect balance of tart lemon and sweet raspberries. Soft, buttery, and bursting with fresh flavors, these cookies are an ideal treat for any occasion, combining the refreshing taste of lemon zest and juice with juicy raspberries for a bright, fruity twist.
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 your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture turns light and fluffy, approximately three minutes. This aeration is key for tender cookies.
- Add Wet Flavorings: Beat in the egg, vanilla extract, lemon zest, and fresh lemon juice until fully combined to infuse the dough with bright citrus notes and rich flavor.
- Incorporate Dry Ingredients: Slowly fold in the dry ingredient mixture, mixing just until combined to avoid overworking the dough which can toughen the cookies.
- Fold in Raspberries: Gently fold in fresh or frozen raspberries, being careful not to crush them to maintain bursts of fruity flavor.
- Form Cookies: Drop rounded spoonfuls of the dough onto baking sheets lined with parchment paper or silicone mats, spacing them about two inches apart to allow spreading.
- Bake: Bake the cookies for 10-12 minutes or until the edges turn golden brown, which indicates they are perfectly baked inside.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet briefly before transferring to a wire rack to cool completely, ensuring they firm up nicely.
Notes
- For best results, use fresh raspberries but frozen can be used if fresh are unavailable; gently fold to prevent the dough from turning pink.
- Room temperature egg helps to blend ingredients smoothly, producing a better texture.
- If dough seems too sticky, chill for 15 minutes before baking to help manage spreading.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can substitute lemon juice with lime juice for a different citrus twist.
