Raspberry Lemon Cookies

Preheat oven to 350ºF. 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 butter and sugar until light and fluffy. Add vanilla, egg, lemon zest and juice. Mix well, scraping down the sides of the bowl as needed. Add salt, baking powder, baking soda and flour and mix until combined. Add in raspberries and mix briefly to incorporate them.

Drop dough by tablespoonfuls onto prepared cookie sheet. A cookie scoop works best here as the dough is extremely sticky, but two spoons will work too—the cookies will just be less uniform. 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 cookies to cool on baking sheet for 10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5–7 days, or freeze for up to 3 months.

Recipe adapted from Lauren’s Latest, via Mel’s Kitchen Cafe.