Raspberry Lemon Sugar Cookies
These Raspberry Lemon Sugar Cookies are soft, buttery cookies with zesty lemon and a sweet-tart burst of fresh raspberries, perfect for a delightful treat any time.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- ½ cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh raspberries or raspberry jam
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the egg, followed by the vanilla extract, and lemon zest. Mix until just combined.
- Gradually add the flour mixture to the wet ingredients and mix gently until just combined.
- Fold in the fresh raspberries (or swirl in raspberry jam).
- Drop rounded balls of dough onto the prepared baking sheets, spacing them about two inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to wire racks.
Notes
Use fresh raspberries when possible for added flavor. Don’t skip the lemon zest for incredible flavor. Cookies can be stored in an airtight container for up to one week.