Description
These Lemon Raspberry Cookies are a delightful blend of zesty lemon and sweet raspberries baked into soft, flavorful cookies. Perfect for a refreshing treat, these cookies combine fresh lemon juice and zest with tender raspberries, delivering a bright and fruity flavor in every bite.
Ingredients
Cookies
- 1 cup (200 g) granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 large egg, room temperature
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 1 ½ cups (187.5 g) all-purpose flour
- 2 tablespoons lemon zest, about 1 large lemon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅔ cup (167 g) frozen raspberries, roughly chopped
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and set aside.
- Cream sugar and butter: In a large bowl, combine the granulated sugar and unsalted butter. Using a handheld mixer on medium speed, beat until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add egg, lemon juice, and vanilla: Add the large egg, freshly squeezed lemon juice, and vanilla extract to the butter and sugar mixture. Beat on medium speed until the mixture is smooth and well combined.
- Mix dry ingredients and fold in raspberries: In a separate bowl, combine the all-purpose flour, lemon zest, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined. Gently fold in the chopped frozen raspberries to avoid breaking them.
- Chill the dough: Cover the dough and refrigerate for 10 minutes. Chilling firms up the dough, making it easier to scoop and helping the cookies hold their shape during baking.
- Scoop dough onto baking sheets: Using a 2-tablespoon cookie scoop or spoon, drop portions of the chilled dough evenly onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 12-13 minutes, or until the edges of the cookies turn a light golden brown. Avoid overbaking to keep them soft and tender inside.
- Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5-10 minutes. Then carefully transfer them to a wire cooling rack to cool completely before serving.
Notes
- Use room temperature butter and egg for better mixing and texture.
- Handle the raspberries gently to prevent them from turning the dough purple.
- Chilling the dough is essential to prevent excessive spreading while baking.
- For a stronger lemon flavor, you can increase the lemon zest to 3 tablespoons.
- Store cookies in an airtight container at room temperature for up to 3 days.
