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Welcome to the delightful world of baking, where creativity meets comfort in every bite. Today, we are diving into a recipe that embodies the essence of freshness and homemade goodness: Zesty Lemon Raspberry Bliss Cookies. These cookies are a perfect blend of tart lemon and sweet raspberries, creating a flavor profile that is as invigorating as it is indulgent. Whether you're baking for a special occasion or simply treating yourself on a cozy afternoon, these cookies are sure to brighten your day.

Lemon Raspberry Cookies [35 Minutes]

Discover the deliciousness of Zesty Lemon Raspberry Bliss Cookies! These delightful treats combine the tangy brightness of fresh lemons with the sweetness of ripe raspberries, perfect for any occasion. Easy to make and bursting with flavor, they fill your home with warmth as they bake. An indulgent yet healthy treat, these cookies are sure to become a favorite. Try them today and enjoy a sweet moment! #LemonCookies #RaspberryDelight #BakingJoy #CookieRecipe
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

Zest of 1 large lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

2 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh raspberries (or frozen, thawed and drained)

1/2 cup powdered sugar (for dusting, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes.

      Add Wet Ingredients: Gradually add the lemon zest, lemon juice, vanilla extract, and eggs to the butter mixture. Mix until everything is well combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

          Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Mix until just combined; do not over-mix.

            Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to break them up too much.

              Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The cookies may appear soft in the center but will firm up as they cool.

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

                    Dust with Powdered Sugar: Once cooled, dust the cookies with powdered sugar if desired for an extra touch of sweetness and presentation.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 24 cookies