Lemon Raspberry Cookies
Delightful lemon raspberry cookies that balance zesty lemon with sweet-tart raspberries, perfect for any occasion.
Ingredients
Cookie Base Ingredients
- 1 cup unsalted butter, softened Ensure fully softened.
- 1 cup granulated sugar For sweetness.
- 2 large eggs Provides structure and moisture.
- 2 tablespoons lemon juice Adds freshness and acidity.
- 1 tablespoon lemon zest For aromatic flavor.
- 2 cups all-purpose flour Main structure ingredient.
- 1 teaspoon baking powder Leavening agent.
- 1/2 teaspoon salt Enhances flavor.
Additions
- 1 cup fresh raspberries Add juicy bursts of flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, mixing until fully incorporated and smooth.
- Stir in the lemon juice and lemon zest until evenly distributed.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the fresh raspberries, being careful not to break them.
- Drop mounds of dough onto the prepared baking sheet, spacing them about two inches apart.
Baking
- Bake the cookies for 12 to 15 minutes, or until edges are lightly golden.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Serving
- Serve as they are or dust lightly with powdered sugar.
Notes
Store cookies in an airtight container at room temperature for up to a week or refrigerate for up to ten days. Freeze for longer storage.