Description
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
Units
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:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugars:
- 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.
- Add the egg, vanilla extract, lemon zest, and lemon juice. Mix until combined.
4. Combine Wet and Dry Ingredients:
- 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:
- 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:
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
- 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.