Description
These Raspberry Lemon Cookies are a delightful treat combining tangy lemon zest and juice with sweet frozen raspberries. Soft and chewy with a hint of citrus brightness, these homemade cookies are perfect for any occasion and easy to make from scratch.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- Zest and juice of 1/2 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 3/4 cup frozen raspberries (coarsely chopped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cookies evenly.
- Prepare Baking Sheets: Line two cookie sheets with parchment paper to prevent sticking and help with easy cleanup.
- Cream Butter and Sugar: In a large bowl or stand mixer, cream together the softened butter and sugar until the mixture is light and fluffy, which creates a good texture for the cookies.
- Add Wet Ingredients: Mix in the vanilla extract, egg, lemon zest, and lemon juice until everything is thoroughly combined for a well-flavored dough.
- Incorporate Dry Ingredients: Gradually add the salt, baking powder, baking soda, and all-purpose flour; mix just until combined to avoid overworking the dough and toughening the cookies.
- Fold in Raspberries: Gently fold in the frozen raspberries to distribute them evenly without breaking them up too much and staining the dough excessively.
- Form Cookies: Drop tablespoonfuls of the dough onto the prepared cookie sheets, spacing them adequately to allow for spreading during baking.
- Bake: Bake for 14–16 minutes until the edges of the cookies turn golden brown but the centers remain soft and chewy.
- Cool: Let the cookies cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely, allowing them to set properly.
Notes
- For best results, use frozen raspberries to keep the dough from becoming too wet.
- Do not overmix the dough after adding the flour to ensure tender cookies.
- You can substitute lemon zest and juice with lime for a different citrus flavor.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 2 months.
