Lemon Raspberry Cookies
Delightful cookies that combine the bright flavors of lemon and tart raspberries, creating a soft and chewy treat for any occasion.
Ingredients
Main Ingredients
- 1 cup granulated sugar Use organic sugar for a hint of caramel flavor.
- 1/2 cup unsalted butter, room temperature Make sure your butter is room temperature for smooth mixing.
- 1 large egg, room temperature Room-temperature eggs blend better into the batter.
- 1 tablespoon lemon juice, freshly squeezed Always use fresh juice for that vibrant flavor!
- 1 teaspoon vanilla extract Use pure vanilla extract for its premium flavor.
- 1 1/2 cups all-purpose flour Spoon and level for the right measurement.
- 2 tablespoons lemon zest Zest lemons right before using for maximum flavor.
- 1/2 teaspoon baking powder Ensure it’s fresh for the perfect rise.
- 1/4 teaspoon baking soda Helps create a chewy texture.
- 2/3 cup frozen raspberries, roughly chopped Thaw before using for concentrated flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large bowl, beat together the sugar and room-temperature butter until light and fluffy, about 2-3 minutes.
- Add the egg, lemon juice, and vanilla extract to the mixture and beat until well combined.
- In a separate bowl, whisk together the flour, lemon zest, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Fold in the chopped raspberries gently.
- Cover and chill the dough in the refrigerator for about 10 minutes.
Baking
- Drop rounded balls of dough onto the lined baking sheets, leaving about 2 inches of space.
- Bake for 12-13 minutes, until the edges are lightly golden and the centers remain soft.
- Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring to a cooling rack.
Notes
Store cookies in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. The dough can also be frozen for up to a month.