Description
These Lemon Raspberry Cookies are a delightful blend of tart lemon and sweet raspberries baked into soft, buttery cookies. Perfect for a spring or summer treat, they offer a refreshing citrus flavor balanced with the natural sweetness of fresh or frozen raspberries. Easy to prepare and baked to golden perfection, these cookies are sure to brighten up any dessert table or afternoon snack.
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
Fruits
- 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 your cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside as it will be combined with the wet ingredients later.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream the softened unsalted butter with granulated sugar and brown sugar. Continue mixing for about 3 minutes until the mixture is light and fluffy, which creates a good structure for your cookies.
- Add Flavorings and Egg: Incorporate the large egg, vanilla extract, lemon zest, and fresh lemon juice into the creamed butter and sugar. Mix until everything is thoroughly combined to infuse the dough with bright lemon notes.
- Combine Dry and Wet Ingredients: Gradually fold the reserved dry ingredients into the wet mixture. Be careful to fold gently and only until just combined to keep your cookies tender and prevent over-developing the gluten.
- Add Raspberries: Gently fold the fresh or frozen raspberries into the dough, handling them with care to keep the berries intact and prevent them from breaking up too much.
- Form Cookies: Drop spoonfuls of the cookie dough onto baking sheets lined with parchment paper or silicone mats. Space the cookies about two inches apart to allow them room to spread as they bake.
- Bake and Cool: Bake in the preheated oven for 10 to 12 minutes or until the edges turn golden brown. Once baked, transfer the cookies to wire racks to cool completely before serving.
Notes
- Using fresh lemon juice and zest enhances the cookie’s bright citrus flavor.
- Handle raspberries gently when folding them in to prevent the dough from turning pink or mushy.
- If using frozen raspberries, thaw and drain excess liquid to avoid soggy dough.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a sweeter variation, drizzle with a simple lemon glaze after cooling.
