Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, raspberry lemon cookies. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Raspberry Lemon Cookies is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Raspberry Lemon Cookies is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have raspberry lemon cookies using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Raspberry Lemon Cookies:
- Take unsalted butter, softened
- Make ready granulated sugar
- Make ready vanilla
- Take large egg
- Prepare lemon, zest and juice
- Make ready salt
- Make ready baking powder
- Take baking soda
- Prepare all-purpose flour
- Prepare 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 food raspberry lemon cookies recipe. Thank you very much for reading. I am confident you will make this at home. There is 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, colleague and friends. Thank you for reading. Go on get cooking!
