I don’t know how I came across the Raspberry Lemon Cookie recipe, but I am going to say it was fate! HOLY MOLY These are DELICIOUS! They are also super easy to make as long as you freeze the raspberries first. Before I go any further, I will start by saying I found the recipe at Bake, Eat, Repeat. Beautiful website with a bunch of great cookie recipes. Definitely worth a look. Lets get to the recipe…
- 1/2 cup unsalted butter, softened (I used salted and it was fine)
- 1 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 large egg
- 1/2 lemon, zest and juice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 3/4 cup frozen raspberries, coarsely chopped
- 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. (see notes below about this part)
- Drop the dough by tablespoonful (a cookie scoop works best here, the dough is extremely sticky, but two spoons works too, the cookies will just be less uniform) onto the prepared cookie sheet.
- Bake for 14-16 minutes or until they are just starting to brown on the edges and are no longer shiny at all.
The instructions on the Bake, Eat, Repeat website mention adding the frozen raspberries after all the ingredients are mixed and ready to put on the cookie sheet. This is very important or you will have a mess on your hands. I did the raspberries two ways. The first batch, while they were fresh from the store, I cut into quarters and froze overnight. This wasn’t such a bad chore because you only have to cut up a small handful of raspberries.
The second batch I froze the whole raspberries, then gave them a few pulses in the food processor. Which made quick work of them and I ended up with cute little frozen rubies. Both worked just fine and had very similar results with the final cookie.
The most important thing to note is once those raspberries are out of the freezer you need to work fast. Add them to the dough quickly and get them on the cookie sheet as soon as possible. NO BREAKS! I would also advise to not touch the dough at all with your hands. As soon and you do the raspberries start to melt and its a mess. The best things to use is a cookie scoop. If you don’t have one, use two spoons. Any dough that isn’t put on the sheet to bake should be stored in the refrigerator until you are ready.
I was surprised how quick and easy these were to make. As a general rule, any food with fruit in it can be considered a meal. So these make wonderful breakfast biscuits. If you call them biscuits and not cookies you can have them for breakfast. ENJOY!!!