Chewy Lemon Raspberry Cookies
These cookies combine the bright flavors of lemon and tart raspberries for a chewy, delightful treat that embodies summer nostalgia.
Ingredients
For the Cookie Dough
- 1 cup Unsalted Butter (room temperature) Provides the rich, creamy base for the cookies.
- 1 cup Granulated Sugar Sweetens the dough and helps create that chewy texture.
- 2 large Eggs Binds the ingredients together for a perfect dough.
- 2 teaspoons Vanilla Extract Adds a warm, sweet background note.
- Zest from 2-3 lemons Zest from 2-3 lemons Enhances the lemon flavor; fresh is vital for brightness.
- 1/4 cup Fresh Lemon Juice Essential for that zesty punch.
- 2 cups All-Purpose Flour The backbone of the cookie structure.
- 1 teaspoon Baking Powder Helps the cookies rise slightly, adding to their texture.
- 1/2 teaspoon Salt Balances the sweetness and enhances flavor.
- 1-1.5 cups Chopped Frozen Raspberries Provides bursts of tartness; frozen berries hold up better in baking.
For the Icing
- 1 cup Powdered Sugar For icing, giving a sweet finish.
- 1-2 tablespoons Lemon Juice (fresh) Used in the icing to add extra zing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Incorporate the eggs one at a time, followed by the vanilla extract, mixing until well blended.
- Stir in the lemon zest and fresh lemon juice.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Gently fold in the chopped frozen raspberries.
Baking
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper.
- Bake for about 12-15 minutes or until the edges are a light golden brown.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Icing
- In a small bowl, mix the powdered sugar with 1-2 tablespoons of lemon juice until smooth.
- Once the cookies are completely cool, drizzle the icing over the top.
Notes
Store cookies in an airtight container at room temperature for up to a week. These cookies freeze well for up to three months.