C is for cookie and that is what we are talking about today. My son's elementary school was hosting an annual holiday market with bake sale and I thought, "let's make some cookies!" I scoured Pinterest for something a little different than the usual chocolate chip...I wanted my cookies to stand out. I saw these lemon raspberry cookies and knew immediately that's what I was going to contribute. These fruity cookies are soft, chewy and sure to be loved by just about everyone. Alert...the raw dough tastes just like rainbow sherbert. Boom what? You heard me-sherbert!
I am by no means, a cookie expert, but these babies couldn't have been any easier to make. Over the past year or two, I have learned that cookies on the Baking Steel TOTALLY ROCK and these are no exception. Perfectly golden brown bottoms with a soft, chewy, refreshing center, what's not to like? Betcha can't eat just one!
Create Some Cookie Love Today!
Raspberry Lemon Cookie Recipe (Makes 24 cookies)
Recipe by Bake.Eat.Repeat
Modified for the Baking Steel
113 grams (1/2 cup)_ unsalted butter, softened
200 grams (1 cup) granulated sugar
2 grams (1/2 teaspoon) vanilla
1 large egg
1/2 lemon, zest and juice
1 gram (1/4 teaspoon) salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
180 grams (1 1/2 cups) all-purpose flour
75-85 grams (3/4 cup) frozen raspberries, coarsely chopped
- Preheat the oven to 350 degrees F. with Baking Steel on top rack. 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 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.
- 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. Drop your sheet tray directly on top of the Baking Steel and bake for 14-16 minutes or until they are just starting to brown on the edges. 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 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.