Raspberry Lemon Cookies
These Raspberry Lemon Cookies are a delightful treat combining tart raspberries and zesty lemons in a chewy cookie.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
Wet Ingredients
- 0.75 cup Unsalted butter, softened
- 1.25 cups Granulated sugar
- 1 tablespoon Lemon zest
- 1 large Egg
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 1.5 cups Frozen raspberries Can substitute with fresh raspberries
Instructions
- Step 1: Prepare Your Ingredients - Gather all your ingredients on the counter. Ensure that your butter is softened to room temperature for easy mixing.
- Step 2: Preheat The Oven - Preheat your oven to 350°F (175°C).
- Step 3: Combine Dry Ingredients - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Step 4: Cream The Butter And Sugar - In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Step 5: Add Wet Ingredients - Add lemon zest, egg, lemon juice, and vanilla extract to the butter and sugar mixture. Mix until smooth.
- Step 6: Incorporate Dry Ingredients - Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Step 7: Fold In The Raspberries - Gently fold in the frozen raspberries using a spatula.
- Step 8: Scoop The Dough - Using a cookie scoop or tablespoon, scoop the dough onto a parchment-lined baking sheet, leaving space between each cookie.
- Step 9: Bake The Cookies - Bake for 10-12 minutes, or until the edges are lightly golden.
- Step 10: Cool And Enjoy! - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Equipment
- Mixing Bowl
- Electric Mixer
- Cookie Scoop
- Baking Sheet
- Parchment Paper
Notes
For best flavor, use fresh lemons for zest and juice. You can chill the dough for 30 minutes before baking for thicker cookies.