Lemon Raspberry Cookies
A delightful combination of tart lemon and sweet raspberries, these cookies offer a refreshing treat perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest Use fresh lemons for best flavor.
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries, gently mashed Use fresh raspberries if possible.
Optional Topping
- As needed powdered sugar for dusting
Instructions
Preparation and Mixing
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg, lemon zest, and lemon juice to the creamed mixture; mix well until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in the mashed raspberries with a spatula, being careful not to break them too much.
Baking
- Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake the cookies for 10-12 minutes or until set and edges are lightly golden.
- Remove from the oven and let cool on the baking sheets for about 5 minutes before transferring to a wire rack.
- If desired, dust with powdered sugar once cooled.
Notes
For thicker cookies, chill the dough for 30 minutes before baking. Use fresh ingredients for the best flavor. Experiment with adding white chocolate chips or different fruits.