Description
Delightful cookies that combine the tangy taste of lemons with sweet raspberries, perfect for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- Zest and juice of 1/2 lemon
- 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 your oven to 350°F (175°C) and line 2 cookie sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract, egg, lemon zest, and lemon juice, mixing well.
- Gradually mix in salt, baking powder, baking soda, and flour until combined.
- Gently fold in the chopped raspberries.
- Drop the dough by tablespoonfuls onto the cookie sheets.
- Bake for 14-16 minutes until the edges are just starting to brown.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
For an extra lemony flavor, add more lemon zest or juice. Store in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, raspberry, lemon, dessert, sweet