Lemon Raspberry Cookies
Lemon Raspberry Cookies bring brightness and simplicity together, offering a delightful balance of tart and sweet flavors.
Ingredients
Main Ingredients
- 1 cup granulated sugar adds sweetness and moisture
- ½ cup unsalted butter, room temperature provides richness and tenderness
- 1 large egg, room temperature acts as a binder
- 1 tablespoon lemon juice, freshly squeezed adds acidity and flavor
- 1 teaspoon vanilla extract enhances flavor
- 1 ½ cups all-purpose flour provides structure
- 2 tablespoons lemon zest, about 1 large lemon intensifies lemon flavor
- ½ teaspoon baking powder helps cookies rise
- ¼ teaspoon baking soda provides leavening
- ⅔ cup frozen raspberries, roughly chopped adds tanginess and bursts of flavor
Instructions
Preparation
- In a large mixing bowl, combine the granulated sugar and room-temperature unsalted butter. Using an electric mixer or a whisk, beat these together until the mixture is light and fluffy.
- Add the large egg, freshly squeezed lemon juice, and vanilla extract to the butter-sugar mixture. Mix until fully incorporated and smooth.
- In a separate bowl, whisk together all-purpose flour, baking powder, and baking soda.
- Gradually add the flour mixture to the wet ingredients, folding gently with a rubber spatula until just combined.
- Gently fold in the chopped frozen raspberries and lemon zest.
Baking
- Preheat your oven and prepare a baking sheet by lining it with parchment paper if desired.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake the cookies in the preheated oven until they turn a light golden color around the edges, about 10-12 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
These cookies store well in an airtight container for several days. Make sure to use room temperature ingredients for best results.