Raspberry Lemon Cookies #sweets #cookie

Raspberry Lemon Cookies #sweets #cookie

These treats are astonishing. They have been the most prominent formula on my blog since I originally posted it eighteen months back – and in light of current circumstances. I haven't had anybody disclose to me they don't care for them. A delicate, chewy, lemon enhanced treat loaded up with raspberries just can't generally be awful!

They can be terrible. I will say that that is a probability. Utilizing solidified raspberries in the mixture makes for an excessively sticky treat batter, so you have to blend them in rapidly comfortable end, and straight from the cooler to shield it from being simply absurd. You likewise need to make a point not to blend the batter an excess of once you include the raspberries – only a brisk blend to fuse them and abandon it at that. On the off chance that you blend for a really long time despite everything they'll taste incredible, yet you won't get the pleasant lovely whirls of shading.

This formula makes 24 treats, so I generally get one plate in the stove and after that stick whatever is left of the treat batter into the ice chest until I can heat it with the goal that it doesn't get any milder. Other than that I don't complete a chill time with this treat mixture. I've attempted it, yet didn't think that its improved for treats – so I don't trouble.

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Raspberry Lemon Cookies #sweets #cookie


  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 1/2 lemon, zest and juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 3/4 cup frozen raspberries, coarsely chopped


  1. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
  2. 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.
  3. 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.
  4. 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.

For more detail : bit.ly/2x3e0Tx

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