Description
These Raspberry Lemon Cookies are a delightful combination of tangy lemon and sweet raspberries baked into soft, fluffy cookies. Perfectly balanced with a buttery base and fresh fruit, these cookies offer a refreshing twist on traditional cookies and are ideal for any occasion or a sweet treat.
Ingredients
Wet Ingredients
- 1/2 cup butter (softened)
- 1 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg (at room temperature)
- 1 lemon (zested and juiced)
Dry Ingredients
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1.5 cups all-purpose flour
Fruit
- 1.5 cup raspberries (frozen)
Instructions
- Preheat & Prepare Baking Sheets: Preheat your oven to 350 degrees F. Line two cookie sheets with parchment paper and set them aside to prepare for baking.
- Cream Butter and Sugar: In the bowl of a stand mixer, cream the softened butter and granulated sugar together at medium speed until the mixture is light and fluffy, about 3 minutes. This helps create the perfect cookie texture.
- Add Wet Ingredients: Reduce the mixer speed to low and add vanilla extract, room temperature egg, salt, lemon zest, and lemon juice. Mix well, scraping down the bowl sides as needed to fully incorporate all ingredients.
- Mix Dry Ingredients: In a separate bowl, sift together the baking powder, baking soda, and all-purpose flour to ensure even distribution and remove any lumps.
- Combine Wet & Dry: With the mixer on low, gradually add the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep cookies tender. Gently fold in the frozen raspberries using a rubber spatula or wooden spoon to avoid crushing them.
- Scoop Dough: Using a cookie scoop (about 1 heaping tablespoon each), drop dough portions onto the prepared cookie sheets. The dough is sticky, so a cookie scoop will make this process easier, cleaner, and quicker compared to a spoon.
- Bake Cookies: Bake in the preheated oven for 14-16 minutes, or until cookies lose their shiny surface and begin to turn golden brown around the edges.
- Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes to set, then transfer them to a cooling rack to cool completely for best texture and flavor.
Notes
- Using frozen raspberries helps maintain their shape within the cookies and prevents the dough from becoming too wet.
- Do not overmix once the flour is added to keep cookies soft and tender.
- If you don’t have a cookie scoop, wetting a regular spoon can help manage the sticky dough better.
- Letting cookies cool on the baking sheet allows them to firm up for easier handling.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
