Raspberry – Lemon Cutout Cookies
Are you looking for the perfect cutout cookies to decorate? These Raspberry Lemon cookies are soft and chewy. An easy cutout cookie recipe you will L.O.V.E
Helpful Tricks to make the Cutout Cookies
- Butter: Use softened butter, should be able to dent the butter slightly by pressing your finger to it.
- Chill the dough in the refrigerator prior to rolling out. I like to roll my dough out between two parchment papers and use silicon leveler strips to get an even dough thickness. I prefer nice and thick cookies, therefore I use the 3/8 inch /10mm guide.
- Use magic bullet to grind the freeze dried raspberry into fine dust.
- Use a kitchen scale to get precise measurements.
- Prep time: 1 hour
- Cook time: 10 minutes
- Total time: 1 hour 10 minutes
Are you looking for the perfect cutout cookies to decorate? These Raspberry Lemon cookies are soft and chewy. An easy cutout cookie recipe you will L.O.V.E. Made with lemon zest, freeze dried raspberries, sugar, flour, butter, lemon and vanilla extract.
- 1.2 oz (34g) freeze dried raspberries, grind to fine dust
- 16.2 oz (460g) All-purpose flour, using kitchen scale
- 3/4 tsp (4g) sea salt, (USE ONLY if you use unsalted butter)
- 1/2 tsp baking powder
- 1 cup (225g) salted butter, softened
- 5.3 oz (150g) granulated sugar
- 2 tbsp lemon zest, about 2 lemon
- 2 egg, large
- 1/2 tsp (2.5ml) lemon extract
- 1/2 tsp (2.5ml) vanilla extract
Combine your dry ingredients: In a bowl whisk the flour, salt and baking powder together. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment using medium-high speed, beat in granulated sugar, butter and lemon zest until completely creamed and smooth. Add the eggs one a time and beat on high until combined.
Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract and lemon extract and mix on high until combined.
Gradually add flour mixture and mix until smooth.
Now it time to add your freeze dried raspberries. I like to use my magic bullet to grind it into a fine powder.
Cover and chill the dough for at least 1 hour in the refrigerator (and up to 1 day). If chilling longer than a few hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread much.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
On a floured counter roll dough to desired thickness. I like to roll my dough out between two parchment papers and use silicon leveler strips to get even dough thickness. I prefer nice and thick cookies, therefore I use the 3/8 inch /10mm guide. ( the white and blue guide together)
Cut into desired shapes and place them on the baking sheets.
Bake on a parchment-lined baking sheet for 8-11 min (for 1/4 inch cookies ) or 11-13 min (for 3/8 inch cookies.
Transfer to a wire rack to cool. To keep cookies as tender as possible, store in an airtight container