LEMON RASPBERRY COOKIES
Bright, zesty lemon cookies with juicy raspberries. Soft, flavorful, and perfect for spring, parties, or as a sweet treat anytime.
Ingredients
For Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
Instructions
Prepare Oven:
- Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, and salt.
Mix Wet Ingredients:
- In another bowl, cream butter and sugar until light. Beat in eggs, vanilla, and lemon zest.
Combine Dough:
- Gradually add dry ingredients to wet mixture until combined. Gently fold in raspberries.
Bake Cookies:
- Drop spoonfuls onto prepared sheet. Bake 12 minutes or until edges lightly golden. Cool on wire rack.
Notes
- Make Ahead: Dough can be chilled for 30 minutes before baking for thicker cookies.
- Variations: Substitute blueberries or chopped strawberries for raspberries.
- Serving Suggestions: Perfect spring treat or dessert for gatherings.
- Allergy-Friendly: Use dairy-free butter if needed.
- Storage Tips: Store in airtight container at room temperature for up to 3 days.