Lemon Raspberry Cookies
Delightful cookies that combine the sunshine of lemon with the tart sweetness of raspberries, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter (softened) Ensure butter is softened but not melted for the best texture.
- 1 cup granulated sugar
- 2 tbsp lemon zest Adds fresh citrus flavor.
- 2 tbsp fresh lemon juice Provides moisture and flavor.
- 2 large eggs Can substitute with flaxseed eggs for vegan option.
- 2.75 cups all-purpose flour Measure accurately to avoid dense cookies.
- 1 tsp baking powder Leavening agent.
- 0.5 tsp baking soda Helps with rising.
- 0.5 tsp salt Enhances flavor.
Add-Ins
- 1 cup fresh or freeze-dried raspberries Adds sweetness and tartness.
- 0.5 cup white chocolate chips or lemon glaze Optional for added sweetness.
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 fluffy.
- Add in the eggs (or flaxseed eggs), lemon zest, and fresh lemon juice. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually combine the dry mixture with the wet mixture, stirring gently until just incorporated.
- Fold in the raspberries gently, coating fresh berries in a bit of flour first.
- Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Place the baking sheet in the preheated oven and bake for 10–12 minutes.
- Once baked, let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack.
- After the cooling period, transfer the cookies to a wire rack to cool completely.
Notes
These cookies can be enjoyed as a delightful breakfast or snack. Leftovers can be stored for future enjoyment, and freezing options are also available.