Raspberry Lemon Cookies
These Raspberry Cookies are soft, chewy, buttery, and bursting with the delicious flavors of fresh lemon and raspberries. Super quick and easy to make, everyone loves these delicious cookies!
Servings: 18 cookies
Calories: 137kcal
Ingredients
- ½ cup butter - softened
- 1 cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1 large egg - at room temperature
- ¼ teaspoon salt
- 1 lemon - zested and juiced
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1.5 cups all-purpose flour
- 1.5 cup raspberries - frozen
Instructions
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.
- In the bowl of a stand mixer, cream together the butter and sugar on medium power until light and fluffy (approximately 3 minutes). Reduce to low speed and add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix well, scraping down the sides of the bowl when needed.
- In a separate mixing bowl, sift together the baking powder, baking soda, and flour.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients until just combined. Use a rubber spatula or wooden spoon and mix in the frozen raspberries (do not overmix!)
- Using a cookie scoop, drop the dough onto the prepared cookie sheet (approximately 1 heaping tablespoon per cookie). The dough is extremely sticky so it is much more difficult, messy, and time-consuming to use a regular spoon, so use a scooper if you have one.
- Bake for approximately 14-16 minutes or until they are no longer shiny on the top and they are just starting to turn golden brown around the edges.
- Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a cooling rack to cool completely.
Notes
- While the first sheet of cookies is baking, place the second half of cookie dough in the fridge to prevent the raspberries from thawing completely.
- Keep leftover cookies stored in an airtight container at room temperature for up to 3-4 days or freeze for up to 3 months.
- Optional: Before adding the raspberries, mix in 3/4 cup of white chocolate chips or semi-sweet chocolate chips.
- If you would like to make the cookie dough ahead of time and freeze them for later use, wait to add the raspberries until after you've thawed the dough and you're ready to bake them.
- Recipe adapted from Bake. Eat. Repeat.
Nutrition
Calories: 137kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 98mg | Potassium: 44mg | Fiber: 1g | Sugar: 11g | Vitamin A: 175IU | Vitamin C: 6.3mg | Calcium: 12mg | Iron: 0.6mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2024 The Forked Spoon