Lemon Raspberry Cookies

Baking is a delightful way to experiment with flavors, and few combinations are as refreshing as lemon and raspberry. The bright, tangy notes of lemon perfectly complement the sweet yet tart flavor of fresh raspberries, creating a symphony of taste that dances on the palate. This delightful pairing is the essence of our recipe for Zesty Lemon Raspberry Dream Cookies, which captures the essence of summer in every bite. These cookies are not just a treat for the taste buds; they are a feast for the eyes as well, showcasing vibrant colors and appealing textures.

Discover the refreshing flavors of Zesty Lemon Raspberry Dream Cookies, a delightful treat that beautifully combines the bright notes of lemon with the sweet-tartness of fresh raspberries. Perfect for any occasion, these cookies offer a vibrant presentation and a taste that dances on the palate. Each bite captures the essence of summer, making them an ideal dessert for gatherings or a cozy afternoon snack. Join us in crafting these irresistible cookies and impress your loved ones with a delightful baking adventure!

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Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Zest of 2 lemons

2 tablespoons fresh lemon juice

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh raspberries (or frozen, if out of season)

1/2 cup powdered sugar (for dusting, optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.

Add Egg and Extracts: Add in the egg, vanilla extract, lemon zest, and lemon juice. Mix until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet batter, mixing until just combined.

Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to break them up too much. The batter will be thick and slightly sticky.

Scoop the Cookies: Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Bake: Bake in the preheated oven for 12-15 minutes, or until the edges begin to turn a light golden brown. The centers may still look slightly soft, which is fine as they will continue to firm up while cooling.

Cool and Dust: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Once cooled, dust lightly with powdered sugar, if desired.

Serve and Enjoy: Enjoy these refreshing lemon raspberry cookies with a cup of tea or your favorite beverage!

Prep Time, Total Time, Servings: 15 mins | 30 mins | 24 cookies