Lemon Raspberry Cookies
Delight in these zesty lemon raspberry cookies that combine the tartness of raspberries with the brightness of lemon for a refreshing sweet treat.
Ingredients
For the Cookies
- 1 cup Unsalted Butter (Softened) Ensure it's at room temperature
- 1 cup Granulated Sugar
- 1 large Egg (Room temperature)
- 2 tbsp Lemon Zest (Approx. 2 lemons) Freshly grated for best flavor
- 2.5 cups All-Purpose Flour Sifted
- 2 tsp Cornstarch
- 0.5 tsp Baking Soda
- 0.5 tsp Salt To enhance flavors
- 0.5 cup Fresh Raspberries (Finely chopped) Gently chopped
- 3 tbsp Raspberry Jam (Seedless preferred)
- 0.25 cup Powdered Sugar (For dusting) Dust before serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the room-temperature egg and lemon zest to the creamed mixture, beating well to combine.
- In another bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Gently fold in the finely chopped raspberries and raspberry jam until evenly distributed.
- Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheet, spaced about 2 inches apart.
Baking
- Bake in the preheated oven for 12-15 minutes, until the edges are lightly golden and the centers remain soft.
- Let the cookies cool slightly on the baking sheet before transferring to a wire rack. Dust with powdered sugar once cooled.
Notes
For best results, use room temperature ingredients and avoid overmixing, especially when folding in the raspberries. If desired, chill the dough for 30 minutes for thicker cookies. Serve with tea or alongside other desserts for a delightful treat.