Lemon Raspberry Cookies
These lemon raspberry cookies are soft at the center with a delicate, slightly crisp edge, infused with bright lemon flavor and dotted with fresh raspberries.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Use room-temperature butter for best results.
- 1 cup granulated sugar
- 2 tablespoons lemon zest Zest the lemon before juicing.
- 1/4 cup lemon juice
- 2 large eggs Best if at room temperature.
- 2 1/2 cups all-purpose flour Sift to remove lumps.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries Fold in gently to keep them intact.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- In a mixing bowl, cream together the softened butter and granulated sugar until pale and fluffy.
- Add lemon zest, lemon juice, and eggs; mix until smooth and glossy.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in fresh raspberries, being careful to keep them intact.
Baking
- Drop rounded tablespoons of dough on the prepared baking sheet, leaving space between each cookie.
- Bake for 12–15 minutes until lightly golden around the edges and the centers look set.
- Allow cookies to cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use room-temperature ingredients and handle the raspberries lightly to prevent them from breaking. Optionally freeze dough for later use.