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Lemon Raspberry Cookies

Zesty Lemon Raspberry Cookies for a Sweet Spring Treat

Delicious Lemon Raspberry Cookies combining zesty flavor with juicy tartness, perfect for spring!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 233
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Granulated Sugar
  • 1 tablespoon Lemon Zest use fresh for maximum aroma and taste
  • 1/2 cup Butter (Room Temperature) provides moisture and richness
  • 1/2 cup Brown Sugar contributes extra sweetness
  • 1 large Egg Yolk omitting egg white keeps them denser
  • 2 tablespoons Lemon Juice opt for fresh for best flavor
  • 1 teaspoon Vanilla Extract enhances overall flavor
  • 1/2 teaspoon Salt balances sweetness
  • 1 teaspoon Baking Powder essential leavening agent
  • 1/2 teaspoon Baking Soda essential leavening agent
  • 1 cup All-Purpose Flour provides structure
For the Raspberry Addition
  • 1 cup Frozen Raspberries (Chopped) chop small to minimize juice bleeding
For the Finishing Touch
  • 1 teaspoon Flaked Salt optional

Equipment

  • Mixing bowl
  • electric mixer
  • Cookie scoop
  • baking sheets
  • Parchment paper
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, combine granulated sugar and lemon zest, rubbing them together.
  3. Add softened butter and brown sugar, then cream the mixture on medium-high speed for 3-4 minutes.
  4. Incorporate egg yolk, vanilla extract, and lemon juice, blending until smooth.
  5. Gradually add salt, baking powder, baking soda, and flour, mixing gently.
  6. Fold in the chopped frozen raspberries carefully to retain their shape.
  7. Scoop the dough into 3-tablespoon balls, spacing them on the prepared baking sheets.
  8. Bake for 12-15 minutes until edges are golden brown, then cool on a wire rack.

Nutrition

Serving: 1cookieCalories: 233kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 27mgSodium: 105mgPotassium: 74mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

Use frozen raspberries to prevent juices from bleeding. For softer cookies, consider chilling the dough before baking.

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