Lemon Raspberry Cookies Flavorful and Easy Recipe

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 0.5 cup brown sugar, packed
• 2 large eggs
• 2 tsp pure vanilla extract
• 2 pieces lemons, zest
• 2 tbsp fresh lemon juice
• 2.75 cups all-purpose flour
• 1 tsp baking soda
• 0.5 tsp salt
• 1.5 cups fresh raspberries, lightly mashed
• 0.5 cup powdered sugar (for dusting)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until fully combined.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Gently fold in the mashed raspberries, being careful not to overmix, so the raspberries stay intact.
6. Using a cookie scoop or tablespoon, drop heaping mounds of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should be slightly soft but will firm up as they cool.
8. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
9. Once fully cooled, dust the cookies with powdered sugar for an elegant touch.