Lemon Raspberry Cookies (Print-Friendly Version)
Soft cookies bursting with fresh lemon and juicy raspberries for a bright, flavorful bite.
# Ingredients Required:
→ Dry Ingredients
01 -
240 grams all-purpose flour
02 -
200 grams granulated sugar
03 -
5 grams baking powder
04 -
2.5 grams salt
→ Wet Ingredients
05 -
115 grams unsalted butter, softened
06 -
1 large egg
07 -
Zest of 1 lemon
08 -
30 milliliters fresh lemon juice
→ Fruit
09 -
125 grams fresh raspberries
# Detailed Directions:
01 -
Set the oven temperature to 175°C and line two baking sheets with parchment paper.
02 -
Whisk together the flour, baking powder, and salt in a bowl; set aside.
03 -
Beat the softened butter and granulated sugar until the mixture becomes light and fluffy, about 3 minutes.
04 -
Incorporate the egg, lemon zest, and fresh lemon juice into the creamed mixture and mix until fully combined.
05 -
Gradually fold the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix. Gently fold in the fresh raspberries to preserve their shape.
06 -
Scoop spoonfuls of dough onto the prepared baking sheets, spacing each about 5 centimeters apart.
07 -
Bake for 10 to 12 minutes, or until the edges turn golden brown. Remove from oven and allow to cool slightly before transferring.
# Helpful Advice:
01 -
Use room temperature butter for optimal creaming. Handle raspberries delicately to prevent bleeding. For intensified lemon flavor, increase lemon zest slightly.