Description
Lemon raspberry cookies blend zesty citrus with sweet berry notes in a delightful summer treat. Crisp edges and tender centers offer a perfect balance of flavors for cookie enthusiasts. You will savor each delectable bite.
Ingredients
Scale
- 2 ¼ cups (280 g) all-purpose flour
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 1 large egg
- ¾ cup fresh or frozen raspberries
- ½ cup white chocolate chips
- 2 tbsps fresh lemon juice
- 2 tsps vanilla extract
- Zest of 1 large lemon
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat Preparation: Set oven to 350°F with the rack positioned centrally for uniform heat distribution and optimal cookie performance.
- Surface Setup: Line baking sheets with parchment paper or silicone mats to prevent sticking and facilitate easy cookie removal.
- Butter Fusion: Whip butter and sugar together until achieving a pillowy, pale consistency that serves as the cookie’s flavor foundation.
- Citrus Infusion: Incorporate lemon zest and juice into the butter mixture, creating a vibrant, tangy undertone that will elevate the cookie’s profile.
- Dry Ingredient Integration: Fold flour, salt, and baking powder into the wet ingredients, blending carefully to create a smooth, cohesive dough without overworking the mixture.
- Raspberry Dispersion: Gently fold raspberries throughout the dough, ensuring an even distribution of fruity bursts in each cookie.
- Portioning and Baking: Drop uniform dough mounds onto prepared sheets, allowing sufficient space between cookies. Bake in the preheated oven for 12-14 minutes until edges turn golden and centers appear just set.
- Cooling Process: Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, enabling flavors to meld and texture to stabilize.
Notes
- Prevent Overmixing: Stir flour mixture gently to maintain a tender, soft cookie texture, avoiding tough or dense results.
- Berry Distribution Trick: Freeze raspberries briefly before folding into dough to prevent color bleeding and ensure even spread throughout cookies.
- Moisture Management: Pat raspberries dry with paper towels to reduce excess liquid that could make cookie dough too wet or soggy.
- Temperature Precision: Allow butter to soften naturally at room temperature for 30-45 minutes, ensuring perfect creaming consistency without melting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 150
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg