Lemon Raspberry Cookies
These delightful lemon raspberry cookies combine fresh, bright flavors with a soft, chewy texture, making them perfect for any occasion.
Ingredients
For the dough
- 1 cup unsalted butter, softened Make sure the butter is at room temperature.
- 1 cup granulated sugar
- 1 cup powdered sugar Use for added sweetness and dusting.
- 2 large eggs Bring to room temperature for best results.
- 1 large lemon, zest Grate the outer yellow part of the lemon.
- 2 tablespoons fresh lemon juice Best if freshly squeezed.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Spoon into the measuring cup gently.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries Handle gently to avoid breaking.
- optional extra powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest, lemon juice, and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Gently fold in the fresh raspberries, ensuring even distribution.
Baking
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until lightly golden around the edges and set in the center.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Optional: Dust with additional powdered sugar once cooled.
Notes
To enhance the lemon flavor, add extra lemon zest or lemon extract. For a variation, consider adding chocolate chips or other berries.