Description
These soft and chewy Lemon Raspberry Cookies are bursting with fresh lemon zest and sweet berry flavor, perfect for an irresistible treat any time.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened (Gives flavor and tender texture.)
- 3/4 cup granulated sugar (Helps the edges set.)
- 1/4 cup light brown sugar (Adds moisture and chew.)
- 1 large egg (Binds the ingredients.)
- 2 tablespoons lemon zest (Provides bright lemon flavor.)
- 2 tablespoons lemon juice (Fresh is best for brightness.)
- 1 teaspoon vanilla extract (Enhances the dessert flavor.)
- 2 cups all-purpose flour (Measured by spooning and leveling.)
- 1 teaspoon baking powder (Lifts the cookies.)
- 1/4 teaspoon baking soda (Keeps cookies soft.)
- 1/2 teaspoon salt (Enhances all flavors.)
- 1 cup freeze dried raspberries (Adds bold raspberry flavor.)
Instructions
Preparation
- Cream the butter and sugars until fluffy and lighter in color.
- Add egg, lemon zest, lemon juice, and vanilla to the butter mixture.
- In a separate bowl, mix dry ingredients: flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the freeze dried raspberries gently, keeping some larger pieces.
- Chill the dough for 30-60 minutes if the kitchen is warm.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough into balls and place on the prepared baking sheet.
- Bake for 9-11 minutes, until the edges are set but centers are still puffy.
- Let cookies rest on the baking sheet for 5-10 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for 3-4 days. To freeze dough, scoop into balls, freeze until solid, then transfer to a freezer bag.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Cuisine: American