Lemon Raspberry Cookies Soft Batch (Print Version)
Soft cookies with bright lemon and juicy raspberries, perfect for summer snacking or sharing.
# Ingredients:
01 -
200 g granulated sugar
02 -
113 g unsalted butter, room temperature
03 -
1 large egg, room temperature
04 -
1 tablespoon freshly squeezed lemon juice
05 -
1 teaspoon vanilla extract
06 -
187.5 g all-purpose flour
07 -
2 tablespoons lemon zest, about 1 large lemon
08 -
½ teaspoon baking powder
09 -
¼ teaspoon baking soda
10 -
167 g frozen raspberries, roughly chopped
# Steps:
01 -
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside.
02 -
To a large bowl, add sugar and butter. Using a handheld mixer on medium speed, beat the sugar and butter together until light and fluffy.
03 -
Add egg, lemon juice, and vanilla. Beat until smooth.
04 -
Add flour, lemon zest, baking powder, and baking soda. Mix on low until well combined. Fold in raspberries.
05 -
Chill dough in the refrigerator for 10 minutes.
06 -
After chilling, using a 2-tablespoon cookie scoop, drop the dough onto the lined baking sheets, leaving about 2 inches of space between each cookie.
07 -
Bake for 12-13 minutes, or until they are lightly brown on the edges.
08 -
Allow cookies to cool for 5-10 minutes before carefully moving to a cooling rack to completely cool. Serve.
# Notes and Tips:
01 -
Chilling the dough helps to prevent the cookies from spreading too much during baking.