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Lemon Raspberry Cookies

Lemon Raspberry Cookies
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Lemon Raspberry Cookies are soft, tender treats that combine the zesty brightness of fresh lemon zest and juice with juicy raspberries for a burst of sweet-tart flavor. Perfectly balanced in flavor and texture, these cookies are easy to make and visually stunning with natural pops of pink and yellow, making them ideal for any occasion from casual gatherings to gifting.

Ingredients

Scale

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Fruit

  • 1 cup fresh raspberries

Instructions

  1. Prepare Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Zest the lemon first to capture the oils, then juice it, removing any seeds. Rinse and gently pat the raspberries dry to avoid extra moisture in the dough.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
  3. Cream Butter and Sugar: Using a stand or hand mixer, beat the softened unsalted butter and granulated sugar together until pale and fluffy, about 3 to 4 minutes. This traps air necessary for a tender crumb.
  4. Add Eggs, Lemon, and Vanilla: Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully combined, infusing moisture and bright flavors into the dough.
  5. Combine and Fold in Raspberries: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking. Gently fold in the raspberries with a spatula, distributing them evenly without crushing.
  6. Scoop and Bake: Drop dough balls onto a parchment-lined baking sheet about 2 inches apart using a cookie scoop or spoon. Bake for 12-15 minutes until edges are golden but centers remain soft. Allow cookies to cool on the pan briefly before transferring to a wire rack to cool completely.

Notes

  • Use room temperature butter to ensure proper creaming and tender texture.
  • Do not overmix the dough to avoid tough cookies.
  • Handle raspberries gently to maintain shape and prevent color bleeding.
  • Chill the dough briefly for better cookie shape and to prevent spreading.
  • Use fresh lemons for authentic bright lemon flavor.
  • Store cookies in an airtight container layered with parchment paper for up to 5 days.
  • Freeze unbaked dough balls on a sheet, then transfer to a resealable bag for up to 3 months; bake directly from frozen, adding a couple minutes to baking time.
  • Warm cookies gently to refresh softness and aroma before serving.

Nutrition

Keywords: lemon raspberry cookies, lemon cookies, raspberry cookies, soft cookies, chewy cookies, fruity cookies, easy baking, gluten-free cookies option

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