Description
Delight in these zesty Lemon Raspberry Cookies, combining the bright freshness of lemon with the sweet tartness of raspberries. Soft and buttery with a hint of vanilla, these cookies are perfect for a light treat or a burst of summer flavor any time of the year.
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), ensuring it reaches the right temperature for baking your cookies evenly.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour mixture.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 3 minutes. This step incorporates air to create a tender cookie texture.
- Add Flavorings and Egg: Mix in the egg, vanilla extract, lemon zest, and fresh lemon juice until fully combined, imparting a citrusy aroma and binding the ingredients together.
- Combine Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet mixture, mixing just until combined to avoid tough cookies from overmixing.
- Fold in Raspberries: Gently fold in the fresh or frozen raspberries, distributing them carefully to prevent them from breaking up too much.
- Form Cookies: Drop spoonfuls of cookie dough onto baking sheets lined with parchment paper or silicone mats, spacing them about two inches apart to allow for spreading.
- Bake: Bake the cookies for 10-12 minutes or until the edges turn golden brown. Remove from oven and allow cookies to cool on racks before serving to maintain their shape and texture.
Notes
- For best results, use fresh raspberries to prevent the dough from becoming too wet; if using frozen, do not thaw before mixing.
- Softened butter is key to proper creaming; ensure it is at room temperature but not melted.
- Do not overmix the dough after adding flour to keep cookies tender.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
- To add more zest, sprinkle a little extra lemon zest on top of the cookies before baking.
