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
Scale
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
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 70
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
