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Welcome to the world of delightful baking! Today, we are diving into a recipe that perfectly captures the essence of summertime: Lemon Raspberry Cookies. This recipe combines the zesty brightness of lemons with the sweet, tart flavor of fresh raspberries, creating a cookie that is not only delicious but also a feast for the eyes. Imagine biting into a soft, chewy cookie that bursts with the refreshing taste of summer—each bite is a delightful experience!

Lemon Raspberry Cookies [35 Minutes]

Bake up some sunshine with these delightful Lemon Raspberry Cookies! Bursting with zesty lemon and sweet, tart raspberries, these cookies are the perfect summer treat. Ideal for picnics, gatherings, or just satisfying your sweet tooth, they’re a vibrant addition to any menu. Follow our easy recipe and impress your family and friends with these chewy, flavorful delights! #Baking #SummerTreats #Cookies #LemonRaspberry #Desserts #HomemadeCookies #SweetTooth
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup fresh raspberries (or frozen, thawed and drained)

1/2 cup powdered sugar (for dusting)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.

      Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then include lemon zest, lemon juice, and vanilla extract and blend until smooth.

        Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and salt.

          Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix!

            Fold in Raspberries: Gently fold in the raspberries until evenly distributed throughout the dough.

              Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

                Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden, and the center has set.

                  Cool: Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

                    Dust with Powdered Sugar: Once cooled, dust the cookies lightly with powdered sugar for a beautiful finish.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: About 24 cookies