Lemon Raspberry Cookies
Bright and zesty Lemon Raspberry Cookies that combine refreshing citrus notes with the sweet-tart burst of raspberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour Sift before measuring for a light texture.
- 1 tsp baking powder Ensure it is fresh for better results.
- 0.25 tsp salt Balances sweetness, can substitute sea salt.
Wet Ingredients
- 0.75 cups unsalted butter Should be softened, not melted.
- 0.75 cups granulated sugar Can substitute with honey or maple syrup.
- 0.25 cups brown sugar Adds moisture and caramel flavor.
- 1 large egg Beaten before adding.
- 1 tsp vanilla extract Pure extract gives the best flavor.
- 1 tbsp lemon zest Fresh zest recommended.
- 2 tbsp lemon juice Fresh lemon juice preferred.
Mix-ins
- 1 cups fresh raspberries Rinsed and patted dry.
- 0.5 cups chocolate chips Optional for added sweetness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together flour, baking powder, and salt.
Mixing
- In another bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg, lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the raspberries and chocolate chips carefully.
Baking
- Drop tablespoons of dough onto a baking sheet lined with parchment paper, spacing them 2 inches apart.
- Bake for 12-15 minutes until edges are lightly golden.
Notes
Add a pinch of extra lemon zest for a stronger citrus flavor. Store in an airtight container for up to 5 days.