Lemon Raspberry Cookies (Printable)
Soft cookies featuring zesty lemon and fresh raspberries for a bright treat.
# What You'll Need:
→ Wet Ingredients
01 - ½ cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 2 tbsp freshly squeezed lemon juice
05 - 1 tsp lemon zest
06 - 1 tsp vanilla extract
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - ½ tsp baking powder
09 - ¼ tsp baking soda
10 - ¼ tsp salt
→ Mix-Ins
11 - ⅔ cup fresh raspberries, halved if large
→ Optional Topping
12 - 2 tbsp coarse sugar or powdered sugar for dusting
# How to Cook:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Beat in egg, lemon juice, lemon zest, and vanilla extract until fully incorporated.
04 - In separate bowl, whisk together flour, baking powder, baking soda, and salt.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Avoid overmixing to prevent tough cookies.
06 - Gently fold raspberries into dough, keeping berries as whole as possible.
07 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Optionally sprinkle with coarse sugar or dust lightly with powdered sugar before baking.
09 - Bake for 11-13 minutes until edges are just turning golden. Centers should remain soft.
10 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The tart raspberries burst in your mouth creating pockets of bright juice
- These cookies stay soft for days unlike many others that turn hard
02 -
- Overmixing after adding flour makes cookies tough so stop as soon as flour disappears
- Frozen raspberries work but do not thaw them first or they will turn the dough gray
03 -
- Zest your lemons before juicing them and save any extra zest for another use
- If raspberries are very large cut them in half so they distribute evenly