I haven’t made cookies in a while. After the insanity that was my baking routine over Christmas (read lots and lots and lots of cookies), I was kind of cookied out. Although that state of mind obviously couldn’t last for long. I mean really, how long can you go without cookies? Not long in my world.
Cookies are just way too good. So the lack of cookies in this house had to change. I knew it had been a while since I made any when my husband came home from Costco with a giant box of chocolate chip cookies. We don’t really buy cookies all that often. I make far too many of them for that to be a necessity.
So I made cookies. And they were good. So good that I made a few more batches of the same ones. Although that was mostly to figure out how to make them look as good as they tasted. I don’t generally make the same cookies twice in a row. Too many amazing cookies to make to waste time (and calories!) on the same kind over and over again. Unless it’s chocolate chip of course. I can always eat chocolate chip cookies. (Oh, and the Costco ones were really good too, kind of annoying since I was trying hard to be good what with going away to a warm locale and all – I didn’t really need chocolate chip cookies calling my name. There was a reason I hadn’t made any in a while. I have no self control when cookies are in the vicinity.)
Anyhow – raspberry lemon cookies. These were REALLY ugly the first time I made them. But so tasty that I had to figure out a way to make them pretty too! This batch was much nicer. The trick was to use less raspberries, and to mix them into the cookie dough quickly after taking them straight out of the freezer, so they don’t get mashed up too much. And so that they don’t completely thaw by the time you get the cookies in the oven.
Frozen raspberries thaw really quickly, and then you get a pretty wet and sticky cookie dough. So have everything else ready before pulling out the raspberries, and then make them as a drop cookie, rather than forming balls with the dough. It works much better as a simple drop cookie.
And you’ll have a touch of spring (does lemon and raspberry remind anyone else of spring? Or is that just me? I always feel like it’s a spring-like combination!) for a morning snack. Or afternoon or evening. Whatever. Cookies are good anytime of day. Heck, have one for breakfast. There’s fruit in there, I won’t judge.
A super soft, chewy, lemon raspberry cookie. I may need to make some more.
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ teaspoon vanilla
- 1 large egg
- ½ lemon, zest and juice
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1½ cups all-purpose flour
- ¾ cup frozen raspberries, coarsely chopped
- Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed. Add the salt, baking powder, baking soda and flour and mix until combined. Add in the raspberries and mix briefly to incorporate them.
- Drop the dough by tablespoonful (a cookie scoop works best here, the dough is extremely sticky, but two spoons works too, the cookies will just be less uniform) onto the prepared cookie sheet. Bake for 14-16 minutes or until they are just starting to brown on the edges and are no longer shiny at all. Put the second half of the cookie dough in the fridge while the first sheet is baking, it will get even softer as the raspberries thaw.
- Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months.