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To make lemon raspberry cookies, you need simple, fresh ingredients. The key ingredients are unsalted butter, granulated sugar, and a large egg. These form the base of the cookie dough. You also need lemon zest and lemon juice for that bright, tangy flavor. Fresh or frozen raspberries add a burst of sweetness. Finally, flour, baking powder, baking soda, and salt give structure to the cookies.

Lemon Raspberry Cookies

Satisfy your sweet tooth with my Lemon Raspberry Cookies, a delightful treat bursting with vibrant flavors! These cookies are made with simple ingredients like fresh raspberries and zesty lemon, ensuring a perfect balance of sweetness and tang. Follow my easy steps to create these delicious cookies that will impress at any gathering. Ready to bake some joy?
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Zest of 1 lemon

2 tablespoons fresh lemon juice

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup fresh raspberries (or frozen, thawed and drained)

½ cup powdered sugar (for dusting)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

      Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.

        In another bowl, whisk together the flour, baking powder, baking soda, and salt.

          Gradually add the dry ingredients to the wet mixture, mixing until just combined.

            Gently fold in the raspberries, being careful not to break them apart too much.

              Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

                Bake for 10-12 minutes or until the edges are lightly golden. The centers might look slightly underbaked; that’s okay as they will set while cooling.

                  Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.

                    Once cooled, dust with powdered sugar before serving.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 cookies |

                        - Presentation Tips: Arrange the cookies on a beautiful platter, sprinkle some extra lemon zest and a few whole raspberries around for a pop of color. You can also add a few mint leaves for a fresh touch!