Description
These Raspberry Lemon Cookies are soft, chewy, and buttery, bursting with the vibrant flavors of fresh lemon zest and juice combined with sweet raspberries. Quick and easy to prepare, these delightful cookies are perfect for any occasion and sure to please everyone with their refreshing, fruity taste.
Ingredients
Wet Ingredients
- ½ cup butter, softened
- 1 cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 1 lemon, zested and juiced
Dry Ingredients
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1.5 cups all-purpose flour
Fruit
- 1.5 cups raspberries, frozen
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two cookie sheets with parchment paper and set them aside for baking.
- Cream Butter and Sugar: In the bowl of a stand mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, which should take about 3 minutes. This step ensures a tender cookie texture.
- Add Wet Ingredients: Reduce the mixer speed to low and add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix thoroughly while scraping down the sides of the bowl to incorporate all ingredients evenly.
- Sift Dry Ingredients: In a separate bowl, sift together the baking powder, baking soda, and all-purpose flour to ensure an even distribution and remove lumps.
- Combine Wet and Dry Ingredients: With the mixer still on low, gradually fold the dry ingredients into the wet mixture until just combined to avoid overworking the dough.
- Add Raspberries: Using a rubber spatula or wooden spoon, gently fold in the frozen raspberries, taking care not to overmix to keep the dough from turning pink or breaking down the berries.
- Portion the Dough: Using a cookie scoop, drop heaping tablespoon-sized portions of dough onto the prepared cookie sheets. The dough will be sticky, so a scooper will make this step easier and less messy.
- Bake the Cookies: Bake in the preheated oven for 14-16 minutes, or until the cookies lose their shine on top and start to turn golden brown at the edges.
- Cool the Cookies: Let the cookies cool on the baking sheets for 10 minutes to firm up before carefully transferring them to a wire rack to cool completely.
Notes
- Use frozen raspberries instead of thawed to prevent the dough from becoming too wet.
- Handle the dough gently to avoid breaking the berries and coloring the dough pink.
- Chilling the dough slightly before baking is optional but can help manage the sticky consistency.
- For softer cookies, slightly underbake and allow to cool on the sheet. For crispier edges, bake a minute or two longer.
- When measuring lemon zest, avoid the bitter white pith beneath the skin.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
