Description
A delightful combination of tart lemon and sweet raspberries baked into a soft and chewy cookie. These cookies are perfect for any occasion, offering a burst of fruity flavor with a hint of citrus.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen raspberries, gently chopped
- Optional: Powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Stir in the lemon zest and lemon juice.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped raspberries.
- 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.
- Optional: Dust with powdered sugar before serving.
Notes
- If using frozen raspberries, do not thaw them completely before adding to the dough.
- Be careful not to overmix the dough once the flour is added to ensure tender cookies.
- For a more intense lemon flavor, you can add a tablespoon of lemon extract.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American