Description
Delightful cookies combining zesty lemon and juicy raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and sugar until light and fluffy.
- Add the lemon juice, lemon zest, and eggs to the mixture, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the fresh raspberries, being careful not to overmix.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for about 12-15 minutes or until the edges turn lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
To store, place cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. Don’t overmix the dough after adding raspberries.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 10g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg