Description
These cookies combine the tangy zest of lemon with the sweet-tart burst of raspberries, creating a refreshing treat perfect for any occasion.
Ingredients
Units
Scale
- Dry Ingredients:
- 1 1/2 cups (187.5 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Wet Ingredients:
- 1/2 cup (1 stick / 113 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (from about 1 large lemon)
- Add-ins:
- 2/3 cup (about 100 g) frozen raspberries, kept frozen until ready to use
Instructions
- Prepare the Oven and Baking Sheet:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients:
- Add the egg, lemon juice, vanilla extract, and lemon zest to the butter-sugar mixture. Beat on medium speed until fully combined.
- Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure soft cookies.
- Fold in Raspberries:
- Gently fold in the frozen raspberries with a spatula, being careful not to overmix to prevent the batter from turning pink.
- Scoop Dough:
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake for 12-14 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, which is ideal for a chewy texture.
- Cool:
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Raspberries: Keep the raspberries frozen until incorporating them into the dough to minimize bleeding into the batter.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.