Description
Delight in these zesty and sweet Lemon Raspberry Cookies, featuring a tender buttery base infused with fresh lemon zest and juice, studded with juicy raspberries for a burst of fruity flavor. Perfectly balanced with a touch of brown sugar and baked to a golden perfection, these cookies are a refreshing treat for any occasion.
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 the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated and brown sugars until the mixture is light and fluffy. This usually takes about 3 minutes and creates a tender texture in the cookies.
- Add Wet Ingredients: Mix in the egg, vanilla extract, lemon zest, and lemon juice into the creamed butter and sugar mixture until fully combined, infusing the batter with citrus flavor and moisture.
- Combine Dry and Wet: Gradually fold the dry ingredient mixture into the wet ingredients. Be careful to fold just until incorporated to avoid overmixing, which can make cookies tough.
- Fold in Raspberries: Gently fold in the fresh or frozen raspberries to avoid breaking them up too much, preserving their shape and flavor bursts in the cookies.
- Shape Cookies: Drop spoonfuls of dough onto baking sheets lined with parchment paper or a silicone mat, spacing them about two inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies turn golden brown, signaling that they are done.
- Cool: Remove cookies from the oven and transfer them onto cooling racks to cool completely before serving, which helps them set and prevents crumbling.
Notes
- For evenly sized cookies, use a cookie scoop to portion the dough.
- Frozen raspberries can be used directly without thawing to avoid excess moisture in the dough.
- If you prefer a stronger lemon flavor, add more lemon zest or a bit more lemon juice, but be cautious not to add too much liquid.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
