Raspberry Lemon Chewy Butter Cookies
Soft, buttery cookies studded with tangy raspberry and bright lemon for the perfect chewy treat.
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar plus 2 tablespoons for rolling tops
- 1 large egg at room temperature
- 2 teaspoons pure vanilla bean paste
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup freeze-dried raspberries lightly crushed
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter and 1 cup granulated sugar with a hand mixer or stand mixer on medium speed for 2 to 3 minutes, until pale and slightly fluffy.
- Add the egg, vanilla bean paste, lemon zest, and lemon juice to the bowl and mix on low speed until smooth and fully combined, scraping down the sides as needed.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined.
- Add the dry ingredients to the wet ingredients and mix on low speed just until a soft, thick dough forms and no dry streaks of flour remain.
- Gently fold in the crushed freeze-dried raspberries with a spatula until they are evenly distributed and the dough looks streaky and marbled, not fully pink.
- If the dough feels very soft or your kitchen is warm, cover the bowl and chill the dough in the refrigerator for 20 to 30 minutes to firm slightly.
- Scoop the dough into 1 1/2 tablespoon portions (about a rounded cookie scoop) and roll each portion into a ball between your palms.
- Lightly dip the tops of the dough balls in the remaining 2 tablespoons granulated sugar and place them on the prepared baking sheets, sugar side up, spacing them about 2 inches apart.
- Bake one sheet at a time for 10 to 12 minutes, until the edges are set and just turning a light golden color while the centers still look slightly soft.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Repeat with the remaining dough, allowing the baking sheets to cool between batches if necessary.
Notes
- Use freeze-dried raspberries rather than fresh or frozen berries to keep the cookies chewy instead of cakey.
- For more intense lemon flavor, add an extra 1 teaspoon lemon zest to the dough or sprinkle a little on top before baking.
- If using raspberry preserves instead of freeze-dried raspberries, fold in 1/3 to 1/2 cup very well-drained preserves and chill the dough for at least 30 minutes before baking.
- Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
- For more intense lemon flavor, add an extra 1 teaspoon lemon zest to the dough or sprinkle a little on top before baking.
- If using raspberry preserves instead of freeze-dried raspberries, fold in 1/3 to 1/2 cup very well-drained preserves and chill the dough for at least 30 minutes before baking.
- Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.