Hello, I’m Elise. Today, we’re going to prepare raspberry lemon cookies recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Raspberry Lemon Cookies Recipe
Raspberry Lemon Cookies is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Raspberry Lemon Cookies is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook raspberry lemon cookies using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Raspberry Lemon Cookies:
- Make ready 1/2 cup unsalted butter, softened
- Prepare 1 cup granulated sugar
- Get 1/2 teaspoon vanilla
- Make ready 1 large egg
- Prepare 1/2 lemon, zest and juice
- Prepare 1/4 teaspoon salt
- Take 1/4 teaspoon baking powder
- Prepare 1/8 teaspoon baking soda
- Get 1 1/2 cups all-purpose flour
- Make ready 3/4 cup frozen raspberries, coarsely chopped
Steps to make Raspberry Lemon Cookies:
- Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
- 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.
- Add the salt, baking powder, baking soda and flour and mix until combined. Add in the raspberries and mix briefly to incorporate them.
- 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.
- 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.
So that’s going to wrap this up for this special dish raspberry lemon cookies recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
