Lemon Raspberry Cookies
Enjoy the delightful combination of sweet and tart flavors in these refreshing Lemon Raspberry Cookies, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, room temperature 1 stick / 113 g
- 1 large egg, room temperature
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour 187.5 g
- 2 tablespoons lemon zest about 1 large lemon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅔ cup frozen raspberries, roughly chopped 167 g
Instructions
Preparation
- Preheat your oven to 350°F and line two large baking sheets with parchment paper.
- In a large mixing bowl, combine the granulated sugar and softened butter. Using a handheld mixer, beat these ingredients together on medium speed until they turn light and fluffy.
- Add the egg, lemon juice, and vanilla extract to the mixture and beat until smooth and well combined.
- Add the all-purpose flour, lemon zest, baking powder, and baking soda to the bowl. Mix until just combined, being careful not to overmix.
- Gently fold in the chopped frozen raspberries using a spatula.
- Cover the dough and chill it in the refrigerator for 10 minutes.
Baking
- Use a 2-tablespoon cookie scoop to portion out the dough onto your lined baking sheets, leaving about 2 inches of space between each scoop.
- Bake the cookies in the preheated oven for 12 to 13 minutes, until lightly browned around the edges.
- Let the cookies cool on the baking sheet for about 5 to 10 minutes before transferring them to a cooling rack to cool completely.
Notes
For best results, ensure that butter and egg are at room temperature, and chill the dough to maintain shape. Store in an airtight container for up to three days.