Lemon Raspberry Cookies
These delightful Lemon Raspberry Cookies offer a perfect balance of tart lemon and sweet raspberries in a soft, chewy cookie. Ideal for a refreshing treat, they're easy to make and sure to be a crowd-pleaser.
Equipment
- Mixing bowls
- Electric mixer (optional)
- Baking sheets
- Parchment paper
- Measuring cups
- Measuring spoons
Ingredients
Dry Ingredients
- 2 ½ cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter, softened
- 1 ½ cups Granulated sugar
- 2 Large eggs
- 2 tablespoons Lemon zest
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
Add-ins
- 1 cup Fresh or frozen raspberries (do not thaw if frozen)
Instructions
Preparation
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and taking care not to overmix.
- Gently fold in the raspberries.
- Chill the dough for at least 30 minutes to prevent excess spreading.
Baking
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, ensure butter is at room temperature. You can also zest the lemon directly into the sugar for an extra fragrant dough.