Imagine biting into a cookie that transports you to a summer garden, where tangy lemon zest dances with juicy raspberries in a delightful sugar-coated symphony! These Lemon Raspberry Sugar Cookies are not just a treat; they're an experience that will make your taste buds sing and your kitchen smell like pure happiness. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver mouthwatering cookies that are as beautiful as they are delicious.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1 tablespoon lemon zest
- 1/4 cup fresh raspberries
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Add the egg and lemon zest to the butter mixture, beating until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the fresh raspberries, being careful not to crush them completely. The berries will create beautiful swirls and bursts of color in the cookies.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple lemon glaze for extra sweetness and decoration.
Tips
- Room Temperature Magic: Ensure your butter and egg are at room temperature for smoother mixing and better cookie texture.
- Raspberry Handling: Be gentle when folding raspberries to create beautiful color swirls without turning your dough completely pink.
- Avoid Overmixing: Mix dry and wet ingredients just until combined to keep cookies tender and soft.
- Spacing Matters: Leave about 2 inches between cookie dough drops to prevent them from merging during baking.
- Watch the Edges: Golden-brown edges are your signal that cookies are perfectly done - they'll continue cooking slightly after removal from the oven.
- Cooling is Crucial: Let cookies rest on the baking sheet for 5 minutes before transferring to prevent breaking.
- Optional Elegance: A light dusting of powdered sugar or a lemon glaze can elevate these cookies from delicious to absolutely stunning!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
