Description
Scrumptious lemon raspberry cookies blend zesty citrus with sweet berry notes for a delightful summer treat. Delicate crumbly edges and tangy center make these cookies a perfect companion to afternoon tea or casual dessert moments.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups (280 g) all-purpose flour
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- ¾ cup fresh or frozen raspberries
Binding and Flavoring Ingredients:
- 1 large egg
- 2 teaspoons vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- ½ cup white chocolate chips
Leavening and Seasoning Ingredients:
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Warm the oven to a moderate temperature, positioning the rack in the center to ensure even baking.
- Prepare baking surfaces by covering them with non-stick parchment paper or silicone mats to prevent cookie adhesion.
- Cream together softened butter and sugar until the mixture becomes light, fluffy, and pale, creating a smooth foundation for the cookies.
- Integrate fresh lemon zest and juice into the butter mixture, infusing the dough with bright, citrusy notes that will complement the raspberry elements.
- Gently fold in flour, salt, and baking powder, mixing until a cohesive dough forms without overmixing, which could lead to tough cookies.
- Carefully incorporate fresh or frozen raspberries into the dough, distributing them evenly to ensure each cookie has a burst of fruity flavor.
- Scoop uniform rounds of dough onto the prepared baking sheets, spacing them adequately to allow for slight spreading during baking.
- Place the trays in the preheated oven and bake until the edges turn golden and the centers appear set but still slightly soft.
- Remove cookies from the oven and allow them to rest on the baking sheet for a few minutes to firm up before transferring to a wire rack.
- Cool completely, during which time the cookies will develop a delicate, tender texture and the flavors will meld together harmoniously.
Notes
- Zest your lemons before juicing to maximize flavor extraction and avoid waste.
- Fold raspberries gently into the dough to prevent crushing and maintain whole fruit pieces throughout the cookies.
- Use fresh or frozen raspberries, but if using frozen, do not thaw beforehand to prevent color bleeding and maintain cookie texture.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 164
- Sugar: 10 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 16 mg