Lemon Raspberry Cookies
Delightful cookies with the perfect balance of sweetness and tartness from fresh raspberries and bright lemon flavor.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest Zest only the yellow part of the lemon.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries, gently washed and dried Be careful not to overmix when adding.
- Optional: powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter with granulated and brown sugars until light and fluffy, about 3-4 minutes.
- Add the eggs, lemon juice, and lemon zest. Mix until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, stirring until no flour is visible.
- Gently fold in the fresh raspberries.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes or until edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Serving
- Dust with powdered sugar before serving, if desired.
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Notes
Store cookies in an airtight container for 3-5 days. For longer storage, freeze for up to 3 months.