Lemon Raspberry Cookies (Printable version)

Soft cookies with zesty lemon and juicy raspberries for a bright summery treat.

# What you need:

01 - ½ cup unsalted butter, softened

02 - 1 cup granulated sugar

03 - 1 large egg

04 - 2 tbsp freshly squeezed lemon juice

05 - 1 tsp lemon zest

06 - 1 tsp vanilla extract

07 - 2 cups all-purpose flour

08 - ½ tsp baking powder

09 - ¼ tsp baking soda

10 - ¼ tsp salt

11 - ⅔ cup fresh raspberries, halved if large

12 - 2 tbsp coarse sugar or powdered sugar for dusting

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

03 - Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.

04 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

05 - Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

06 - Gently fold in raspberries, keeping them as whole as possible.

07 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.

08 - Sprinkle with coarse sugar or dust lightly with powdered sugar before baking, if desired.

09 - Bake for 11-13 minutes, until edges are just turning golden. Centers should remain soft.

10 - Allow cookies to cool on tray for 5 minutes, then transfer to wire rack to cool completely.

01 -

They balance tart lemon and sweet raspberry in the most perfect way, like summer on a cookie sheet
The texture is incredibly soft and tender, almost like little cakes that disappear way too fast

02 -

Overmixing the dough will make these tough, so stop as soon as the flour disappears
Frozen raspberries work but dont thaw them or you'll have a pink, watery mess on your hands

03 -

Zest your lemons before juicing them, it's so much easier that way
If your raspberries are huge, give them a quick halving so they distribute better