Raspberry Lemon Cookies

$- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - Zest of 1 lemon - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup fresh raspberries (or frozen, thawed and drained) These ingredients are key to making soft and tasty raspberry lemon cookies. The butter gives them a rich base. Granulated sugar adds sweetness, while the egg helps bind everything. Fresh raspberries bring a burst of flavor. Lemon zest adds a bright, fresh taste that lifts the cookies. - ½ cup powdered sugar (for icing) - 2 tablespoons lemon juice (for icing) - Additional flavorings You can add a drizzle of icing to make the cookies even better. The icing uses powdered sugar and lemon juice. This adds a sweet and tangy touch. Feel free to get creative with other flavorings if you'd like. You can mix in different extracts or spices to make them your own. To see the full recipe, check out the details above. 1. First, preheat your oven to 350°F (175°C). This helps the cookies bake evenly. 2. Next, line a baking sheet with parchment paper. This makes it easy to remove the cookies later. 3. In a mixing bowl, cream the softened butter and granulated sugar together. Mix for about 3-4 minutes until it’s light and fluffy. This step adds air, making the cookies soft. 1. Add the large egg, vanilla extract, and lemon zest to your butter mixture. Mix until everything blends well. 2. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. 3. Gradually mix the dry ingredients into the wet ingredients. Stir until just combined; don't overmix. 4. Now, gently fold in the fresh raspberries. Be careful not to crush them too much. The dough will be thick but soft. 1. Use a tablespoon to drop dough onto the prepared baking sheet. Space them about 2 inches apart. 2. Bake your cookies for 12-15 minutes. The edges should look golden, and the centers should be set. They may seem a bit soft; that’s normal! They will firm up as they cool. 3. Allow the cookies to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. For the full recipe, check the detailed steps above. Enjoy your baking! To get the right texture, use softened butter. This helps the cookies become fluffy. Cream the butter and sugar for about 3-4 minutes. This makes a light and airy base. Bake at 350°F (175°C) for 12-15 minutes. The edges should be golden, while the centers stay soft. Drizzling the icing is easy! Use a spoon or a small bottle for control. Start in the center and let it flow outward. For a fun look, sprinkle fresh raspberries or lemon zest on top after icing. This adds color and flavor. If your cookies spread too much, check the butter. It should be softened, not melted. Chill the dough for 30 minutes before baking. This helps keep their shape. If your cookies turn out dry or dense, try adding a bit more butter or lemon juice. This will add moisture and flavor. {{image_2}} You can change the fruit in these cookies. Try using blueberries or cranberries for a new twist. Each fruit brings its own taste and color. You can also add zest from other citrus fruits like limes or oranges. This will give your cookies a fresh, bright flavor. Mixing these fruits with the lemon zest creates a fun blend. Experiment and find your favorite mix! If you need a gluten-free option, you can swap all-purpose flour for gluten-free flour. There are many good blends available. Just make sure to check the package for the right ratio. You can also use alternative sweeteners like honey or agave syrup. These will change the taste and texture a bit, but they work well in this recipe. How you serve these cookies can make a big difference. You might try different icing styles. Drizzle the icing in zigzags or use a simple glaze for a shiny finish. You can also stack the cookies on a decorative plate. Adding fresh raspberries or a sprinkle of lemon zest on top looks nice and adds a flavor boost. Use your creativity to make them look great! To keep your Raspberry Lemon Cookies fresh, store them in a cool, dry place. Use an airtight container to seal in the moisture. This helps cookies stay soft and tasty. You can stack them in layers with parchment paper in between to avoid sticking. You can freeze these cookies for later. To freeze, place them in a single layer on a baking sheet. Once frozen, move them to a freezer bag or airtight container. Make sure to label the bag with the date. They can last up to three months in the freezer. To thaw, just leave them at room temperature for about an hour. You can also warm them in the oven for a few minutes. This brings back the fresh-baked taste. If you want to enjoy them later, you can follow the Full Recipe for more tips on making these cookies perfect each time! How do I know when the cookies are done baking? You can tell when the cookies are done by checking the edges. They should be golden brown. The centers may look a bit soft, but that’s okay. They will set as they cool. If the edges are firm and the center is slightly puffy, your cookies are ready! Can I use frozen raspberries in the recipe? Yes, you can use frozen raspberries! Just make sure to thaw and drain them first. This helps prevent excess moisture in your dough. If you add them frozen, they may break apart and make your cookies wet. What can I substitute for butter in this recipe? If you want a dairy-free option, you can use coconut oil or vegan butter. Both work well in this recipe. Just ensure they are softened before mixing for best results. How long do Raspberry Lemon Cookies last? Raspberry Lemon Cookies can last about one week at room temperature. Store them in an airtight container to keep them fresh. You can also freeze them for up to three months if you want to save some for later. Just make sure they cool completely before freezing! Raspberry Lemon Cookies are fun to make and delicious to eat. We’ve covered the key ingredients, steps to bake them, and tips for success. I showed you how to vary flavors and store cookies for later. Remember, baking is about experimenting. Don’t hesitate to try new fruits or sweeteners. With practice, you’ll master the art of cookie-making. Enjoy each bite of your sweet creations!$

Indulge in the delightful taste of Raspberry Lemon Bliss Cookies! These soft and fluffy treats combine the tartness of fresh raspberries with the refreshing zing of lemon, all wrapped in a buttery cookie base. Ready in just 30 minutes, they’re perfect for any occasion. Follow our easy step-by-step recipe to bake a batch that will impress your friends and family. Click now to discover how to make these irresistible cookies!

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Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Zest of 1 lemon

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup fresh raspberries (or frozen, thawed and drained)

½ cup powdered sugar (for icing)

2 tablespoons lemon juice (for icing)

Instructions

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

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

Add the egg, vanilla extract, and lemon zest to the butter mixture. Mix until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.

Gently fold in the fresh raspberries, being careful not to break them apart too much. The mixture will be thick but pliable.

Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes or until the edges are golden and the centers are set. They may look slightly underbaked; that’s okay! They will firm up as they cool.

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

While the cookies cool, prepare the icing by whisking together the powdered sugar and lemon juice in a small bowl until smooth.

Drizzle the icing over the cooled cookies, allowing it to set before serving.

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

- Presentation Tips: Stack the cookies on a decorative plate and garnish with a few fresh raspberries and a sprinkle of lemon zest for an extra touch of elegance.