Easiest Way to Prepare Yummy Raspberry Lemon Cookies

Raspberry Lemon Cookies. This dough is extremely sticky so if you have a cookie scoop, it works the best for shaping your cookies. These Fresh Raspberry Lemon Cookies are absolutely bursting with flavor! It's like summer in the shape of a cookie.

In a large bowl, or the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Add vanilla, egg, lemon zest and juice. Mix well, scraping down the sides of the bowl as needed. You can cook Raspberry Lemon Cookies using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Raspberry Lemon Cookies

1. Prepare of unsalted butter, softened.
2. It's of granulated sugar.
3. It's of vanilla.
4. You need of large egg.
5. Prepare of lemon, zest and juice.
6. Prepare of salt.
7. You need of baking powder.
8. You need of baking soda.
9. You need of all-purpose flour.
10. It's of frozen raspberries, coarsely chopped.

Add salt, baking powder, baking soda and flour and mix until combined. These healthy raspberry lemon cookies are a tasty springtime dessert. They are low in sugar and have a soft texture! Hellloooo spring, it's nice to see you again.

Raspberry Lemon Cookies step by step

1. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside..
2. In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed..
3. Add the salt, baking powder, baking soda and flour and mix until combined. Add in the raspberries and mix briefly to incorporate them..
4. Drop the dough by tablespoonful onto the cookie sheet. (The dough is extremely sticky, don’t try to form it into balls by hand though, it works best as a drop cookie, scooping it onto the baking sheet by the tablespoonful and baking immediately). Bake for 14-16 minutes or until they are just starting to brown on the edges and are no longer shiny at all. Put the second half of the cookie dough in the fridge while the first sheet is baking, it will get even softer as the raspberries thaw..
5. Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months..

Cream butter and sugar together before adding egg, lemon zest, and vanilla. The dry ingredients are added next to form a dough that you'll find is similar to a cutout cookie. Pat the dough into two flat round disks and chill briefly in the fridge. Soft raspberry lemon cookies with a sweet lemon glaze. The bright fruity flavors mixed with the buttery cookie base are a match made in heaven!

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