Lemon Raspberry Cookies Perfect for Every Occasion

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 large zest of lemon
• 2 tablespoons fresh lemon juice
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 cup fresh raspberries, gently mashed
• 0.5 teaspoon vanilla extract
• to taste powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the egg, lemon zest, and lemon juice to the butter mixture. Mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in the mashed raspberries and vanilla extract, being careful not to overmix as you want some raspberry chunks in the dough.
6. Use a cookie scoop or tablespoon to drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake in the preheated oven for 12-15 minutes or until the edges are set and slightly golden. The centers may look soft but will firm up as they cool.
8. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Once fully cooled, dust lightly with powdered sugar for an added touch of sweetness and elegance.