Lemon Raspberry Cookies
Delicious cookies that combine the tartness of fresh lemons with the sweetness of ripe raspberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour Structural role for stability
- 1 tsp baking powder Helps cookies rise
- 1/4 tsp salt Enhances sweetness and flavor
Wet Ingredients
- 3/4 cup butter, softened Adds moisture and richness
- 3/4 cup sugar Sweetens and contributes texture
- 1/4 cup brown sugar Adds depth and chewiness
- 1 large egg Binds ingredients and adds richness
- 1 tbsp lemon zest Provides fresh citrus flavor
- 2 tbsp lemon juice, freshly squeezed Adds moisture and tang
- 1 tsp vanilla extract Enhances flavor
Mix-Ins
- 1 cup raspberries Adds sweetness and juiciness
- 1/2 cup white or dark chocolate chips Optional, adds creaminess
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking trays with parchment paper.
- In a large mixing bowl, beat the softened butter with both sugars until light and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract to the butter-sugar mixture, mixing until well combined.
- In a separate bowl, combine the all-purpose flour, baking powder, and salt.
- Gradually fold the dry mixture into the wet ingredients until just incorporated.
- Gently fold in the raspberries and chocolate chips last.
- Using a cookie scoop or spoon, drop rounded portions of dough onto prepared baking trays, spacing them about two inches apart.
Baking
- Bake in the preheated oven for 11 to 13 minutes, or until edges are golden brown.
- Allow cookies to cool completely on a wire rack.
Notes
Ensure butter is at room temperature for easier mixing. Use fresh raspberries for the best flavor. Do not overmix to maintain a tender cookie texture.