Description
These delightful Lemon Cookies combine the bright, zesty flavor of fresh lemon with juicy raspberries, creating a sweet and tangy treat. Soft and slightly chewy with a tender crumb, these cookies offer a burst of fresh fruit in every bite. Perfect for summer gatherings or a refreshing twist on classic cookies.
Ingredients
Wet Ingredients
- 1/2 cup butter (softened)
- 1 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg (at room temperature)
- 1 lemon (zested and juiced)
Dry Ingredients
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1.5 cups all-purpose flour
Fruit
- 1.5 cup raspberries (frozen)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a stand mixer bowl, cream the softened butter and granulated sugar together on medium speed for about 3 minutes until the mixture is light and fluffy. This step is crucial for a tender cookie texture.
- Add Wet Ingredients: Reduce the mixer speed to low and add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix thoroughly, scraping down the sides of the bowl as needed to incorporate all ingredients evenly.
- Mix Dry Ingredients: In a separate bowl, sift together the baking powder, baking soda, and all-purpose flour to ensure even distribution of leavening agents.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture on low speed until just combined. Avoid overmixing to maintain the tenderness of the cookies.
- Fold in Raspberries: Gently fold in the frozen raspberries using a rubber spatula or wooden spoon, taking care not to break them up or overmix the dough, which could cause discoloration and affect texture.
- Scoop Dough: Use a cookie scoop to drop heaping tablespoons of dough onto the prepared cookie sheets. This dough is very sticky, so a scoop is preferred over a spoon for ease and uniformity.
- Bake: Bake the cookies in the preheated oven for 14 to 16 minutes, or until the tops lose their shiny appearance and edges start to turn a light golden brown.
- Cool: Remove the cookie sheets from the oven and allow the cookies to cool on the sheets for about 10 minutes. Then transfer them to a wire rack to cool completely, ensuring they set properly and develop their full flavor and texture.
Notes
- For best results, use room temperature egg to help the dough emulsify better.
- Do not thaw raspberries before folding them into the dough to prevent color bleeding and sogginess.
- Handle the dough gently to preserve the raspberries intact and avoid overmixing, which can toughen the cookies.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can substitute fresh raspberries if preferred, but reduce slightly to prevent excess moisture.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American