Description
These cookies blend sunny lemon zest with tart raspberry crunch, offering a soft, chewy center that yields to crisp edges. Each bite bursts with fruity tang and buttery richness, an easy bake for any day.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup crushed freeze-dried raspberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in egg, lemon zest, lemon juice and vanilla extract until combined.
- Gradually add dry ingredients to wet mixture and mix until just combined.
- Gently fold in crushed freeze-dried raspberries.
- Scoop tablespoonfuls of dough onto prepared sheet, spacing 2 inches apart.
- Bake for 9-11 minutes until edges are set but centers remain soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
- For firmer cookies, chill dough for 30 minutes before baking
- If using fresh raspberries, gently fold to avoid adding excess moisture
- Store cooled cookies in an airtight container at room temperature for up to 3 days
- Dough balls can be frozen on a sheet and baked straight from frozen with an extra minute of bake time