Description
Irresistible lemon raspberry cookies blend zesty citrus with sweet berries for a delightful treat. Delicate crumb and tangy glaze promise a memorable dessert that satisfies summer cravings.
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, packed
- ¾ cup fresh or frozen raspberries (if frozen, do not thaw)
- 1 large egg
- 2 tsps vanilla extract
- Zest of 1 large lemon
- 2 tbsps fresh lemon juice
- ½ cup white chocolate chips (optional)
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat Preparation: Set oven to 350F (175C) and line baking sheets with parchment or silicone mats for optimal cookie performance.
- Dry Ingredient Fusion: Whisk flour, baking powder, baking soda, and salt in a medium bowl to create a uniform dry foundation, ensuring even distribution of leavening agents.
- Creamy Base Development: Cream butter and sugars using an electric mixer until the mixture becomes light, fluffy, and substantially increased in volume, creating an aerated foundation.
- Flavor Infusion: Blend egg, vanilla extract, lemon zest, and fresh lemon juice into the creamy mixture, integrating citrus notes and creating a vibrant flavor profile.
- Dough Formation: Gently fold dry ingredients into wet mixture, combining with minimal stirring to maintain a tender, delicate dough structure, then carefully fold in raspberries and white chocolate chips without crushing the fruit.
- Cookie Shaping and Baking: Scoop uniform dough mounds onto prepared baking sheets, spacing them appropriately, and bake for 10-12 minutes until edges turn golden and centers appear set.
- Cooling and Finishing: Allow cookies to rest briefly on baking sheet, then transfer to a wire rack to complete cooling, ensuring a perfect texture and allowing flavors to fully develop.
Notes
- Precise Ingredient Temperature: Ensure butter and eggs are at room temperature for seamless blending and optimal cookie texture.
- Gentle Raspberry Handling: Fold raspberries gently to prevent crushing, maintaining their whole form and preventing color bleeding throughout the dough.
- Strategic Chilling Technique: Refrigerate dough for 30 minutes before baking to prevent excessive spreading and enhance flavor development.
- Moisture Management: Pat raspberries dry before adding to prevent excess liquid from making cookies soggy or affecting structural integrity.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 135
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg