Lemon Raspberry Cookies
These lemon raspberry cookies combine the zesty flavor of lemons with sweet-tart raspberries for a delightful treat perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh raspberries, gently mashed
- to taste powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy (about 3-4 minutes).
- Add the egg to the mixture and beat until fully incorporated.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this mixture to the buttery mixture until combined.
- Mix in the lemon zest and lemon juice until fully combined.
- Gently fold in the mashed raspberries, being careful not to break them apart too much.
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
Baking
- Bake cookies for about 12-15 minutes or until the edges turn golden brown.
- Remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving
- Dust cooled cookies with powdered sugar for added sweetness and visual appeal.
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Notes
Store cookies in an airtight container at room temperature for up to a week. To extend shelf life, freeze cookies—thaw before serving.