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Lemon Raspberry Cookies

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These Lemon Raspberry Cookies are soft, buttery, and bursting with zesty lemon flavor and sweet, tangy raspberries. Perfect for spring and summer, or anytime you want a refreshing cookie with a touch of elegance.

Ingredients

Scale
  • 2 1/4 cups (280 g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 large egg
  • 2 tsp vanilla extract
  • Zest of 1 large lemon
  • 2 tbsp fresh lemon juice
  • 3/4 cup fresh or frozen raspberries (if frozen, do not thaw)
  • 1/2 cup white chocolate chips (optional)

Instructions

1. Preheat the Oven:

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

2. Mix the Dry Ingredients:

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugars:

  1. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a mixer until light and fluffy, about 2-3 minutes.
  2. Add the egg, vanilla extract, lemon zest, and lemon juice. Mix until combined.

4. Combine Wet and Dry Ingredients:

  1. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.

5. Fold in the Raspberries and Chocolate Chips:

  1. Gently fold in the raspberries. If using fresh raspberries, handle them carefully to avoid over-smashing. Add white chocolate chips if desired for extra sweetness.

6. Scoop and Bake:

  1. Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
  3. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Raspberry Options: Fresh raspberries hold their shape better, but frozen raspberries work well too. Just add them straight from the freezer to prevent excess juice.
  • Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Zesty Boost: Add an extra teaspoon of lemon zest for a bolder lemon flavor.

Find it online: https://recipe.ukfinda.com/lemon-raspberry-cookies/