Lemon Raspberry Cookies

Indulge in a burst of flavor with these delightful lemon raspberry cookies! This easy recipe makes baking a breeze, whether you're a novice or a pro. Discover key ingredients, simple steps, and expert tips to create soft, zesty cookies that will impress everyone. Perfect for any occasion, these treats are sure to be a hit! Click through to explore the full recipe and elevate your baking game today!

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Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

Zest of 2 lemons

2 tablespoons fresh lemon juice

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh raspberries (or frozen, thawed and drained)

1/2 cup powdered sugar (for icing)

1 tablespoon lemon juice (for icing)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the egg, lemon zest, and fresh lemon juice. Mix until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the fresh raspberries, being careful not to crush them.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar and 1 tablespoon lemon juice until smooth. Drizzle over the cooled cookies for an added burst of flavor.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies