Print

Chewy Lemon Raspberry Cookies You Will Love

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience pure joy with these Chewy Lemon Raspberry Cookies! Zesty lemon and sweet raspberry meet a buttery, chewy texture.

Ingredients

  • All-purpose flour: 2 ¼ cups
  • Unsalted butter: 1 cup (2 sticks), softened
  • Granulated sugar: 1 ½ cups (divided)
  • Large egg: 1
  • Lemon zest: 2 tablespoons (from 2 lemons)
  • Fresh raspberries: 1 cup
  • Baking soda: 1 teaspoon
  • Salt: ½ teaspoon

Instructions

  1. Step 1: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  2. Step 2: In a large bowl, using an electric mixer, cream together the softened unsalted butter and 1 cup of the granulated sugar until light and fluffy (about 2-3 minutes). Beat in the large egg and lemon zest until well combined, scraping down the sides of the bowl as needed.
  3. Step 3: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Gently fold in the fresh raspberries until they are evenly distributed throughout the dough.
  4. Step 4: Place the remaining ½ cup of granulated sugar (or powdered sugar for a crinkle finish) in a small shallow dish. Scoop tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the sugar to coat thoroughly.
  5. Step 5: Arrange the sugar-coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft and puffy.
  6. Step 6: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

  • Keep your cookies wonderfully chewy by storing them in an airtight container at room temperature for up to 3 days, or freeze them for a delicious treat whenever a craving strikes.
  • Craving that warm, fresh-baked feel? Pop a cookie into a preheated 300°F (150°C) oven for just 3-5 minutes, or a quick 5-10 second zap in the microwave will do the trick.
  • These bright and cheerful cookies are divine as is, but truly sing when paired with a scoop of creamy vanilla ice cream, a dollop of whipped cream, or a warm cup of Earl Grey tea.
  • For perfectly tender cookies with vibrant, intact berries, remember to fold the fresh raspberries into the dough very gently and mix the dry ingredients in on low speed only until just combined – overmixing can lead to a tougher cookie!

Nutrition

Find it online: https://snackioo.com/chewy-lemon-raspberry-cookies-you-will-love/