Description
These soft and chewy lemon raspberry cookies offer a delightful balance of sweet and tart flavors, with fresh lemon zest, tangy lemon juice, and ripe raspberries in every bite.
Ingredients
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup fresh raspberries, mashed slightly
1/4 cup coarse sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg, lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the mashed raspberries, being careful not to overmix to preserve the berry pieces.
- Using a tablespoon, scoop dough and roll it into balls. Roll each ball in the coarse sugar before placing it on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Frozen raspberries can be used, just make sure to thaw and drain them properly before adding them to the dough.
For an extra touch of sweetness, drizzle a lemon glaze over the cooled cookies by mixing powdered sugar with a bit of lemon juice.
To store, place the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 3 months.
If you want a stronger lemon flavor, feel free to add extra lemon zest or lemon juice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
