A delightful fusion of vibrant cookie flavors that capture the essence of summer in every bite. These cookies are soft and chewy, boasting a refreshing combination of zesty lemon and luscious raspberries.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 cup fresh raspberries, lightly mashed
1/2 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, lemon zest, and lemon juice to the butter mixture. Beat until well combined.
Gradually incorporate the dry mixture into the wet ingredients. Mix until just combined.
Gently fold in the mashed raspberries and vanilla extract.
Using a cookie scoop or tablespoon, drop rounded balls 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 brown.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
