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Cookies hold a special place in the hearts of dessert lovers everywhere. They are more than just a sweet treat; they evoke memories of home-baking, family gatherings, and cherished moments shared around the kitchen table. Among the myriad of cookie varieties, Zesty Lemon Raspberry Dream Cookies stand out with their refreshing and vibrant flavor profile. These cookies are a delightful blend of tart lemon and sweet raspberries, creating a perfect balance that is both invigorating and satisfying.

Lemon Raspberry Cookies

Discover the vibrant flavors of Zesty Lemon Raspberry Dream Cookies with this delightful recipe that brings together refreshing lemon and sweet raspberries in every bite. Perfect for any occasion, these cookies not only look stunning but also provide a burst of joy and health benefits. With a balance of tartness and sweetness, they are the ideal treat for sunny days, family gatherings, or a well-deserved snack. Get ready to elevate your baking game and share these irresistible cookies with loved ones!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

Zest of 1 large lemon

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh raspberries (or frozen, thawed)

1 cup white chocolate chips (optional)

Additional powdered sugar for dusting

Instructions
 

Preheat the Oven:

    Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

      Cream the Butters and Sugars:

        In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed, until the mixture is light and fluffy (about 3-5 minutes).

          Mix in Eggs and Flavorings:

            Add the eggs, vanilla extract, and lemon zest to the butter-sugar mixture, beating until well combined.

              Combine Dry Ingredients:

                In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well mixed.

                  Incorporate Dry Ingredients:

                    Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

                      Fold in Raspberries and Chocolate:

                        Gently fold in the raspberries and white chocolate chips (if using) with a spatula, being careful not to crush the raspberries.

                          Scoop the Dough:

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

                              Bake:

                                Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will still look a bit soft and puffy.

                                  Cool:

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

                                      Dust with Powdered Sugar:

                                        Once cooled, dust the cookies with powdered sugar for an extra touch of sweetness and presentation.

                                          Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 24 cookies