Description
These Lemon Raspberry Cookies are a delightful balance of tart citrus and sweet berries, perfect for a refreshing treat. Soft and buttery with bursts of fresh raspberries and a zesty lemon glaze, they are ideal for spring or summer gatherings or a bright snack any time of year.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen raspberries
For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Wet Ingredients: Beat in the egg, lemon juice, and lemon zest until they are fully incorporated and the mixture is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Fold in Raspberries: Carefully fold in the raspberries to maintain their shape and prevent crushing, ensuring even distribution throughout the dough.
- Form Cookies: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are lightly golden and the centers appear set.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare and Add Glaze: If desired, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle this lemon glaze over the cooled cookies for an extra burst of citrus flavor.
Notes
- Be gentle when folding in the raspberries to avoid bruising and excessive juice release.
- Use fresh raspberries for a brighter flavor, but frozen can be used if thawed and drained well.
- Allow cookies to cool completely before glazing to prevent the glaze from melting off.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month.
- For a dairy-free variant, substitute butter with a plant-based margarine.
