Raspberry Lemon Cookies

These raspberry lemon cookies square measure immoderate soft and chewy  – fast and straightforward to form so tasty everybody loves them. one among the simplest cookies I’ve made!

Ingredients

• 1/2 cup tasteless butter, softened
• 1 cup refined sugar
• 1/2 teaspoon vanilla
• 1 giant egg
• 1/2 lemon, zest and juice
• 1/4 teaspoon salt
• 1/4 teaspoon leaven
• 1/8 teaspoon bicarbonate of soda
• 1 one/2 cups general-purpose flour
• 3/4 cup frozen raspberries, coarsely shredded

Instructions

• Preheat the kitchen appliance to 350 degrees F. Line two cookie sheets with parchment paper or silicone polymer baking mats. Set aside.
• In a giant bowl, or the bowl of a stand mixer, cream along the butter and sugar till lightweight and flossy. Add the vanilla, egg, lemon peel and juice and blend well, scraping down the edges of the bowl pro re nata. Add the salt, leaven, bicarbonate of soda and flour and blend till combined. Add within the raspberries and blend concisely to include them.
• Drop the dough by tablespoon (a cookie scoop works best here, the dough is very sticky, however 2 spoons works too, the cookies can simply be less uniform) onto the ready cooking utensil. Bake for 14-16 minutes or till they're simply beginning to brown on the perimeters and are not any longer shiny in the slightest degree. place the last half of the cookie dough within the icebox whereas the primary sheet is baking, it'll get even softer because the raspberries thaw.
• Allow the cookies to chill on the baking sheet for ten minutes before moving to a wire rack to chill fully. Store in associate airtight instrumentality at temperature for five days, or freeze for up to three months.

Notes

This cookie dough is very sticky, and is best if the raspberries keep frozen, therefore leave them within the Deepfreeze till you’re able to add them to the dough. If you discover it's obtaining too sticky to scoop, chill it for half-hour so bake. Don’t attempt to kind it into balls by hand although, it works best as a drop cookie, scooping it onto the baking sheet by the tablespoon and baking like a shot. once baking, they're done once they are not any longer shiny in the slightest degree on high. If they're still shiny, they'll be underbaked round the raspberries.

Reference : bake-eat-repeat

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