Description
These Raspberry Lemon Cookies are soft, chewy, and buttery with the fresh, vibrant flavors of lemon and raspberries. Quick and easy to make, they offer a delightful balance of tart and sweet, perfect for any occasion.
Ingredients
Wet Ingredients
- ½ cup butter – softened
- 1 cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1 large egg – at room temperature
- 2 tbsp fresh lemon juice
- 2 tsp lemon zest – finely grated
Dry Ingredients
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1.5 cups all-purpose flour
Additional
- 1.5 cups frozen raspberries
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper and set them aside to keep cookies from sticking and ensure even baking.
- Cream butter and sugar: Using a stand mixer on medium speed, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, about 3 minutes.
- Add wet ingredients: Lower the mixer speed to low and incorporate the vanilla extract, egg, salt, lemon zest, and fresh lemon juice. Mix thoroughly, scraping down the sides of the bowl as needed to combine evenly.
- Sift dry ingredients: In a separate bowl, sift together the baking powder, baking soda, and all-purpose flour to ensure an even distribution of leavening agents and no lumps.
- Combine wet and dry ingredients: Slowly add the dry ingredients to the wet mixture on low mixer speed until just combined. Avoid overmixing to keep cookies tender.
- Fold in raspberries: Gently fold the frozen raspberries into the dough using a rubber spatula or wooden spoon, taking care not to mash them or overwork the dough.
- Scoop cookies: Using a cookie scoop, drop heaping tablespoons of sticky dough onto the prepared baking sheets. Using a scoop helps manage the sticky dough more efficiently.
- Bake: Bake in the preheated oven for 14-16 minutes or until the tops lose their shine and edges start to turn golden brown.
- Cool: Let the cookies cool on the baking sheets for 10 minutes to firm up before transferring them to a cooling rack to cool completely.
Notes
- Place remaining dough in the refrigerator while baking the first sheet to keep raspberries from thawing and maintaining dough consistency.
- Store leftover cookies in an airtight container at room temperature for 3-4 days or freeze up to 3 months.
- Optional: Add ¾ cup of white or semi-sweet chocolate chips before folding in the raspberries for a chocolate variation.
- For make-ahead dough, freeze before adding raspberries and fold them in after thawing before baking.
- Use fresh lemon juice and zest from about one medium lemon for best flavor; avoid bottled lemon juice concentrate.