Know what’s always a blast around the holidays? A cookie exchange! Have you ever been part of one? One tip I have for hosting them is to buy containers for your guests to take all of their goodies home in. Having cute tins or boxes available also doubles as easy decor for the event as well!
In deciding which cookie to make for this Christmas time party, I knew I wanted to make something colorful – and these raspberry and lemon swirl cookies were just the perfect cookies to bring! These tart lemon cookies are given a swirl of fresh raspberries and couldn’t be prettier (or tastier)!
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees F and Line 2 cookie sheets with parchment paper.
- In a large bowl, 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.
- Chill the dough for at least 30 minutes. This will help the batter not be quite as sticky.
- Drop the dough by tablespoonful (a cookie scoop works best) 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.
- 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.
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