Lemon Raspberry Dream Cookies
These soft cookies are studded with fresh raspberries and accented with lemon zest, creating a light and tangy treat perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter (room temperature) Use room-temperature butter for the best texture.
- 1 cup granulated sugar
- 1 large egg Use a room-temperature egg.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free flour 1:1.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries (gently washed and drained) For frozen, do not thaw; toss with flour to reduce bleeding.
- 1 tablespoon lemon zest (from about 1 lemon)
- Powdered sugar for dusting Dust upon cooling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or use ungreased sheets.
- In a large bowl, cream together the butter and granulated sugar until smooth and slightly fluffy.
- Beat in the egg and vanilla until evenly combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mix to the creamed mixture, stirring just until incorporated. Avoid overmixing.
- Gently fold in the raspberries and lemon zest, being careful not to break the raspberries.
Baking
- Drop tablespoonfuls of dough about 2 inches apart onto the baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden and centers are set.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
- Once cool, dust with powdered sugar before serving.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3 days. Freeze for longer storage, and re-dust with powdered sugar upon thawing.