Lemon Raspberry Cookies
Oct 3, 2024 2:24:59 GMT -5
Post by maybetoday on Oct 3, 2024 2:24:59 GMT -5
Lemon Raspberry Cookies
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Serving Size 24 cookies
Ingredients
For the Cookie Dough:
1/2 cup unsalted butter softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest about 1 lemon
2 tablespoons fresh lemon juice
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
For the Raspberries:
1 cup fresh raspberries or frozen, thawed and drained
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Egg and Flavorings: Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix Together: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the raspberries, being careful not to crush them too much.
Drop Cookies: Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Serving Size 24 cookies
Ingredients
For the Cookie Dough:
1/2 cup unsalted butter softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest about 1 lemon
2 tablespoons fresh lemon juice
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
For the Raspberries:
1 cup fresh raspberries or frozen, thawed and drained
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Egg and Flavorings: Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix Together: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the raspberries, being careful not to crush them too much.
Drop Cookies: Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
link
