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Lemon Raspberry Dream Cookies

Bright and tender cookies studded with fresh raspberries and a hint of lemon zest, perfect for brunch or an afternoon treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Brunch, Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup butter, softened (unsalted preferred; see note) Unsalted butter lets you control salt; if using salted, reduce added salt by half.
  • 1 cup sugar
  • 2 large eggs
  • 2 cups all-purpose flour For a firmer cookie, swap 1/4 cup for almond flour.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest (from about 1 medium lemon) Zest for bright citrus oils without adding liquid.
  • 1/2 cup fresh raspberries Fresh works best; if using frozen, thaw and drain well.
  • Powdered sugar for dusting Dust once cookies are cooled slightly.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream the softened butter and sugar together until light and fluffy — about 2–3 minutes with a hand mixer or slightly longer by whisk.
  3. Add the eggs one at a time, beating well after each addition until the mixture is smooth and emulsified.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter-egg mixture. Stir with a spatula until just combined; avoid overmixing.
  6. Stir in the lemon zest, then gently fold in the raspberries to keep them intact.
  7. Drop tablespoon-sized spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 12–15 minutes, or until the edges are lightly golden and centers are set.
  2. Let the cookies cool on the sheet for a few minutes before transferring them to a rack.
  3. Dust with powdered sugar once cooled slightly.

Notes

These cookies can be served warm with a dusting of powdered sugar and a cup of tea or coffee. They work beautifully on a brunch spread or dessert plate. Store in an airtight container for up to 2 days at room temperature or refrigerate for up to 4 days.