Description
These Lemon Raspberry Cookies Soft Batch are a delightful treat with a perfect blend of citrus and berry flavors, resulting in a soft and chewy cookie.
Ingredients
Scale
- 200 g granulated sugar
- 113 g unsalted butter, room temperature
- 1 large egg, room temperature
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 187.5 g all-purpose flour
- 2 tablespoons lemon zest, about 1 large lemon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 167 g frozen raspberries, roughly chopped
Instructions
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside.
- To a large bowl, add sugar and butter. Using a handheld mixer on medium speed, beat the sugar and butter together until light and fluffy.
- Add egg, lemon juice, and vanilla. Beat until smooth.
- Add flour, lemon zest, baking powder, and baking soda. Mix on low until well combined. Fold in raspberries.
- Chill dough in the refrigerator for 10 minutes.
- After chilling, using a 2-tablespoon cookie scoop, drop the dough onto the lined baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 12-13 minutes, or until they are lightly brown on the edges.
- Allow cookies to cool for 5-10 minutes before carefully moving to a cooling rack to completely cool. Serve.
Notes
- Make sure the butter is at room temperature for easier mixing.
- For best results, use fresh lemon juice and zest.
- These cookies are best served fresh but can be stored in an airtight container for a few days.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg