Description
Zesty lemon raspberry cookies blend tangy citrus with sweet berry essence, creating a delightful summer treat. Crisp edges and jammy centers promise a perfect balance that will charm dessert enthusiasts and leave taste buds dancing with joy.
Ingredients
Scale
Main Ingredients:
- 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, packed
- ¾ cup fresh or frozen raspberries (if frozen, do not thaw)
Flavor Enhancers:
- 1 large egg
- 2 teaspoons vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- ½ cup white chocolate chips (optional)
Leavening and Seasoning:
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Prepare the baking environment by warming the oven to 350F (175C) and lining baking sheets with protective parchment or silicone mats.
- Create a delicate flour mixture by whisking together dry ingredients, ensuring even distribution of baking powder, baking soda, and salt in a medium bowl.
- Transform butter and sugars into a creamy, aerated mixture using an electric mixer, blending until the texture becomes light and voluminous.
- Enhance the base with vibrant citrus notes by incorporating egg, vanilla extract, lemon zest, and fresh lemon juice, mixing until thoroughly integrated.
- Carefully introduce the dry ingredients into the wet mixture, folding gently to maintain a soft, tender dough consistency without excessive manipulation.
- Delicately incorporate fresh raspberries, being mindful to preserve their delicate structure, and sprinkle white chocolate chips for additional texture and sweetness.
- Portion the dough using a cookie scoop, creating uniform mounds strategically placed across the prepared baking sheets with adequate spacing.
- Bake the cookies until the edges develop a golden hue and centers appear set, approximately 10-12 minutes.
- Allow cookies to rest on the baking sheet for a brief cooling period, then transfer to a wire rack to complete the cooling process, ensuring a perfect, tender texture.
Notes
- Handle fresh raspberries delicately to prevent crushing and maintain their shape, ensuring beautiful bursts of color throughout the cookies.
- Freeze raspberries briefly before adding to the dough to minimize bleeding and keep their structural integrity during mixing.
- Swap white flour with almond or gluten-free flour blend for a low-carb or gluten-sensitive diet without compromising the cookie’s tender texture.
- Enhance the lemon flavor by adding an extra teaspoon of lemon zest or brushing cooled cookies with a light lemon glaze for more citrusy brightness.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 163
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 16 mg