Ingredients Breakdown
| Category | Ingredient | Amount |
|---|---|---|
| Sweetener | Granulated sugar | 1 cup (200 g) |
| Fat | Unsalted butter (room temp) | ½ cup (113 g / 1 stick) |
| Binder | Large egg (room temp) | 1 |
| Flavor Enhancer | Lemon juice (freshly squeezed) | 1 tbsp |
| Flavor Enhancer | Lemon zest (about 1 large lemon) | 2 tbsp |
| Flavor Enhancer | Vanilla extract | 1 tsp |
| Dry Base | All-purpose flour | 1 ½ cups (187.5 g) |
| Leavening Agents | Baking powder | ½ tsp |
| Leavening Agents | Baking soda | ¼ tsp |
| Add-in | Frozen raspberries (roughly chopped) | ⅔ cup (167 g) |
Preparation Overview
| Step | Time Needed |
|---|---|
| Dough Preparation | 15 minutes |
| Dough Chilling | 10 minutes |
| Baking | 12–13 minutes |
| Cooling | 10–15 minutes |
| Total Time | ~40 minutes |
Step-by-Step Instructions
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C).
- Line two large baking sheets with parchment paper.
Step 2: Cream Butter and Sugar
- In a large bowl, combine granulated sugar and softened butter.
- Beat on medium speed with a handheld mixer until light and fluffy (about 2–3 minutes).
Step 3: Add Wet Ingredients
- Mix in the egg, lemon juice, and vanilla extract. Beat until the mixture is smooth.
Step 4: Incorporate Dry Ingredients
- Add all-purpose flour, lemon zest, baking powder, and baking soda to the bowl.
- Mix on low speed until fully combined.
Step 5: Fold in Raspberries
- Gently fold in the roughly chopped frozen raspberries. Be careful not to overmix to avoid excessive bleeding of the berries.
Step 6: Chill the Dough
- Refrigerate the dough for 10 minutes to make it easier to handle and prevent spreading during baking.
Step 7: Scoop and Bake
- Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing cookies 2 inches apart.
- Bake for 12–13 minutes, or until the edges are lightly browned.
Step 8: Cool and Serve
- Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Pro Tips for Success
✔ Frozen Raspberries: Use frozen raspberries to prevent excess juice in the dough. Do not thaw before adding.
✔ Zest First: Zest the lemon before juicing it for easier handling.
✔ Chill the Dough: Chilling ensures the cookies hold their shape during baking.
Perfect Pairings
- Beverage: Pair with chamomile tea or lemonade for a refreshing treat.
- Enhancements: Drizzle with a lemon glaze or dust with powdered sugar for added sweetness.
Health Benefits of Lemon Raspberry Cookies
✔ Antioxidant-Rich: Raspberries provide antioxidants and Vitamin C.
✔ Balanced Sweetness: A moderate sugar content makes these cookies a lighter treat.
Common Mistakes to Avoid
❌ Skipping the Chill Step: Dough may spread too much in the oven.
❌ Overmixing the Raspberries: Leads to discoloration and overly wet dough.
❌ Overbaking: Cookies will become dry—remove when edges are just lightly browned.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, but they may bleed more into the dough, so handle gently.Can I make the dough ahead of time?
Absolutely! Store the dough in the refrigerator for up to 24 hours before baking.How should I store these cookies?
Keep them in an airtight container at room temperature for up to 3 days or freeze for up to a month.
Final Thoughts
These Lemon Raspberry Cookies are a delightful treat that balances tart and sweet flavors with a buttery base. Perfect for tea time, a spring gathering, or simply to satisfy a craving for something light and fruity.
What’s your favorite fruity cookie flavor? Share your twist below! 🍋✨
Comments
Post a Comment