Lemon Raspberry Cookies

There’s something truly magical about the aroma of freshly baked cookies wafting through your home. The joy of baking is more than just a culinary task; it’s an experience that brings people together. Whether you're an amateur baker or a seasoned pro, cookies have a special way of evoking nostalgia and delight. Today, we’re diving into a delectable recipe: Zesty Lemon Raspberry Delights. These cookies are not only a feast for the taste buds but also a visual delight, showcasing a vibrant color palette that makes them perfect for any occasion.

Indulge in the delightful flavors of Zesty Lemon Raspberry Delights, a refreshing twist on classic cookies. These vibrant treats combine the tangy sweetness of lemon with juicy raspberries, creating a perfect balance of flavors. Ideal for any occasion, whether it's an afternoon snack or a party dessert, these cookies are sure to impress. Discover the joy of baking while creating memories with loved ones as you whip up a batch of these irresistible delights. Enjoy the process and the delicious outcome!

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Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons lemon zest (from about 1-2 lemons)

2 tablespoons fresh lemon juice

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup fresh raspberries (or frozen, thawed)

1 tablespoon powdered sugar (for dusting)

Instructions

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

Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice until fully incorporated.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Mix Dry Ingredients with Wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Fold in Raspberries: Gently fold in the fresh raspberries, being cautious not to mash them too much.

Shape Cookies: Drop tablespoon-sized balls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

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

Cool and Dust: Once baked, remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, dust with powdered sugar before serving.

Enjoy: Serve your Lemon Raspberry Cookies with a refreshing cup of tea or enjoy them on their own!

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