Description
Delight in these zesty Lemon Raspberry Cookies that perfectly balance tangy lemon flavors with sweet, juicy raspberries. Soft and chewy with a hint of citrus zest, these cookies are easy to bake and ideal for any occasion, from afternoon tea to dessert treats.
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
Additional Ingredients
- 3/4 cup fresh or frozen raspberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with the granulated and brown sugars. Beat the mixture for about 3 minutes until it becomes light and fluffy, which helps create a tender texture.
- Add Wet Flavors: Mix in the egg, vanilla extract, lemon zest, and fresh lemon juice until everything is thoroughly combined, infusing the dough with bright citrus aroma.
- Combine Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the cookies tough.
- Fold in Raspberries: Gently fold in the raspberries, ensuring they are evenly distributed without breaking them up too much to maintain bursts of fruity flavor.
- Shape the Cookies: Drop spoonfuls of the dough onto lined baking sheets, spacing them about two inches apart to allow for spreading during baking.
- Bake and Cool: Bake the cookies for 10-12 minutes, or until the edges turn golden brown. Remove from the oven and transfer to cooling racks to cool before serving, allowing the cookies to set properly.
Notes
- For best results, use fresh raspberries, but frozen can be used; just thaw and drain excess moisture before folding into dough.
- If you prefer a stronger lemon flavor, add an extra teaspoon of lemon zest.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the dough to keep cookies tender and crumbly.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Cookies can be frozen before baking; bake directly from frozen with an extra 2 minutes baking time.
