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Lemon Raspberry Cookies

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Lemon Raspberry Cookies are a delightful combination of tangy lemon and sweet raspberries, creating a perfectly balanced cookie that’s bursting with fresh, fruity flavors. These soft and chewy cookies are speckled with fresh raspberries and lemon zest, making them as beautiful as they are delicious. Whether you’re baking for a special occasion or simply looking for a refreshing treat, these cookies are sure to impress with their bright flavors and irresistible texture.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (about 1 lemon)
  • 2 tablespoons fresh lemon juice
  • ½ cup fresh raspberries (or frozen, thawed and drained)
  • ¼ cup powdered sugar (for rolling, optional)

Ingredient Highlights

  • Lemon Zest and Juice: These provide the tangy citrus flavor that pairs perfectly with the sweetness of the raspberries.
  • Fresh Raspberries: The juicy raspberries add a burst of sweetness and color to each bite. If using frozen raspberries, make sure to thaw and drain them first to avoid excess moisture.
  • Butter: Unsalted butter ensures a rich, buttery flavor and a soft texture.

Instructions

Prepare the Cookie Dough:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the Wet Ingredients: Mix in the egg, vanilla extract, lemon zest, and lemon juice until fully combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
  6. Fold in the Raspberries: Gently fold in the raspberries, being careful not to overmix to prevent the berries from breaking apart too much.

Shape and Bake the Cookies:

  1. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets. If desired, roll the dough balls in powdered sugar for a light, crackled effect. Leave about 2 inches of space between each cookie.
  2. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly puffed.
  3. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Find it online: https://herbites.com/lemon-raspberry-cookies/