Lemon Raspberry Cookies
Description
Two of my favorite flavors in a buttery delicious cookie from Two Peas and Their Pod! – enjoy!
Ingredients
2 3/4 c. (344 g) flour AND 1 t. baking powder
1/2 t. EACH salt AND baking soda
1 3/4 c. (350 g) sugar
1 T. lemon zest – 1 large lemon usually does the trick
1 c. (227 g) butter, room temperature
1 egg AND 1 egg yolk
1 t. EACH vanilla AND lemon extract
1 c. (125 g) frozen raspberries, chopped – I left mine in the freezer bag they were in and took a kitchen mallet to them – this works perfectly! Just put them straight back into the freezer until the last possible moment.
Glaze – optional (I didn’t see the need this time)
1 c. (120 g) icing sugar AND 1 T. butter, melted
2 + T. fresh lemon juice
Instructions
Preheat the oven to 350, line a couple of large baking sheets with parchment and set aside. In a medium bowl, whisk together the flour, baking powder, salt and baking soda and in a small bowl, use a sturdy spatula to rub/squish/grind the sugar and lemon zest together until thoroughly combined.
Use your electric mixer to then beat together the butter and lemon sugar mix for a couple of minutes until smooth and creamy – scrape down the sides as needed. Crack in the egg and extra yolk, mix well, then measure in the vanilla and lemon extract and mix again.
Turn off the mixer, carefully scoop in the flour mix, then mix on low until just combined. Pour in all of the broken up frozen raspberries and gently fold in. Use a large cookie scoop to form the dough into even balls (mine were about 30 grams each), and then if you have time, chill all of the dough balls for a half hour or so – this will help the cookies hold their shape.
When you’re ready to bake, space the balls a couple of inches apart until the prepared baking sheets are full and then bake for 10 to 14 minutes until the cookies are set. Allow the baked cookies to rest on the baking sheet for several minutes before moving them to a rack to cool completely and then glaze, if you wish.
If I was doing these up for a barbecue or slightly fancy summer treat, I’d definitely glaze them! Whisk together the glaze ingredients, adding more lemon if needed to adjust the thickness, drizzle on cooled cookies (or maybe even cookies that have been made ahead and have come out of the freezer), and serve up on a large platter. Very pretty and very delicious!
