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Baking is more than just a culinary task; it’s an act of love, creativity, and joy. There’s something remarkably satisfying about filling your kitchen with the sweet aroma of freshly baked cookies. Today, we will explore the delightful recipe for Zesty Lemon Raspberry Bliss Cookies—an irresistible combination of bright, zesty flavors and sweet-tart raspberries that will leave your taste buds dancing. These cookies are perfect for any occasion, whether you're enjoying a casual afternoon treat, hosting a festive gathering, or simply looking to impress friends and family with your baking prowess.

Lemon Raspberry Cookies

Experience the joyful art of baking with these Zesty Lemon Raspberry Bliss Cookies! This simple recipe combines the bright flavor of lemons with the sweet-tartness of fresh raspberries, creating a delightful treat perfect for any occasion. Whether you're a novice or an experienced baker, these cookies are easy to make and are sure to impress. Enjoy them as a casual snack, at gatherings, or even as a charming gift. Explore the balance of flavors and elevate your cookie game today!
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Ingredients
  

For the Cookies:

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Zest of 1 large lemon

2 tablespoons fresh lemon juice

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup fresh raspberries (plus extra for garnish)

For the Icing (Optional):

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

    Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

      Add Egg and Flavors: Beat in the egg until well incorporated. Then add the vanilla extract, lemon zest, and lemon juice, mixing until everything is smooth.

        Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

          Fold in Raspberries: Gently fold in the fresh raspberries using a spatula, being careful not to crush them too much.

            Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

              Bake: Place the cookies in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.

                Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                  Prepare the Icing (Optional): In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled cookies for a zesty finish.

                    Garnish: Top each cookie with a small raspberry on the icing for an extra pop of flavor and color, if desired.

                      Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 24 cookies