Chewy Lemon Raspberry Cookies
Delight in these soft and chewy cookies featuring a vibrant mix of sweet raspberries and zesty lemon, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup Unsalted Butter, Softened (227g) creates a tender texture
- 1 cup Granulated Sugar (200g) sweetens and adds moisture
- 1 large Egg, Room temperature (binds ingredients)
- 2 tablespoons Lemon Zest (Approx. 2 lemons, 12g) adds refreshing citrus flavor
- 2.5 cups All-Purpose Flour (312g) provides structure
- 2 teaspoons Cornstarch (5g) enhances chewiness
- 1/2 teaspoon Baking Soda (3g) helps cookies rise
- 1/2 teaspoon Salt (3g) balances sweetness
- 1/2 cup Fresh Raspberries, Finely chopped (65g) adds fruitiness
- 3 tablespoons Raspberry Jam, Seedless preferred (60g) introduces sweetness and moisture
- 1/4 cup Powdered Sugar, For dusting (finishing touch for sweetness)
Instructions
Preparation
- Begin by creaming the softened butter and granulated sugar together in a large mixing bowl until pale and fluffy.
- Add the large egg and lemon zest to the mixture and stir until well combined.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until a thick dough forms.
- Gently fold in the finely chopped fresh raspberries.
- Drop small spoonfuls of raspberry jam onto the cookie dough and gently swirl it in.
- Scoop out 2-tablespoon mounds of dough and place them on a lined baking sheet.
Baking
- Bake the cookies in a preheated oven at 350°F until the edges turn pale golden-brown for about 10-12 minutes.
- Allow the cookies to cool on the baking sheet for about five minutes.
- Dust the warm cookies with powdered sugar and sprinkle additional lemon zest if desired before serving.
Notes
Store cookies in an airtight container for up to three days for best flavor. Can be refrigerated for about a week or frozen for later.