Lemon Raspberry Cookies are the perfect combination of bright, zesty lemon and sweet, juicy raspberries, making them an irresistible treat for any occasion. These soft, chewy cookies are packed with vibrant lemon flavor and dotted with bursts of fresh raspberries, creating a delightful balance of sweet and tart in every bite. Whether you’re baking for a special event, a casual gathering, or just a sweet snack, these cookies are sure to be a hit with everyone.

Ingredients:

For the cookies:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon lemon zest (from about 1 lemon)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh raspberries (or frozen, thawed and drained)

For the glaze (optional):

• 1/2 cup powdered sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest

Directions:

Make the cookie dough:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add the wet ingredients: Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.
5. Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Add the raspberries: Gently fold in the raspberries, being careful not to crush them too much.

Bake the cookies:

7. Scoop the dough: Use a cookie scoop or tablespoon to scoop out dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake the cookies: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies should still be soft in the middle. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Make the glaze (optional):

9. Prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
10. Glaze the cookies: Once the cookies have cooled, drizzle the glaze over the top for a sweet and tangy finishing touch.

Serve:

11. Serve and enjoy: Once the glaze has set, your Lemon Raspberry Cookies are ready to enjoy! Store any leftovers in an airtight container for up to 3 days.

Notes:

• Raspberry Variations: Fresh raspberries work best, but you can also use frozen raspberries. If using frozen, make sure to thaw and drain them to prevent excess moisture.
• Flour Options: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1.
• Make-Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 2 days. You can also freeze the dough and bake it fresh later.

Conclusion:

Lemon Raspberry Cookies are the perfect sweet treat with the perfect balance of tart lemon and sweet raspberries. These soft, chewy cookies are easy to make and full of refreshing flavor, making them a great choice for any occasion. Whether you’re serving them at a summer gathering, a holiday event, or just as a cozy snack, these cookies will quickly become a favorite. Try them today and enjoy the bright, fruity flavors in every bite!