Ingredients
Equipment
Method
- In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes. This creaming process incorporates air, which helps create a tender cookie.1 cup unsalted butter, 1½ cups granulated sugar
- Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and fresh lemon juice until well combined. The lemon zest will release its aromatic oils, infusing the dough with a bright citrus scent.2 large eggs, 1 teaspoon vanilla extract, 2 tablespoons lemon zest, 2 tablespoons fresh lemon juice
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour, preventing pockets of saltiness or uneven rise.2½ cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies.
- Gently fold in the chopped fresh raspberries. Aim to distribute them evenly throughout the dough. Some of the raspberries may break down slightly, which is perfectly fine and will contribute to the lovely pink swirls.1 cup fresh raspberries
- For easier handling and to prevent excessive spreading during baking, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 days.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes for easy cleanup.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can also use a cookie scoop for uniform size.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies should not be overly browned; they will continue to set as they cool.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to firm up before being moved.
Notes
These cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. Reheat in a 300°F (150°C) oven for 3-5 minutes.
