Description
Delicious lemon raspberry cookies perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (or frozen, thawed)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg until fully incorporated.
- Add the lemon zest, lemon juice, and vanilla extract into the butter mixture, mixing until combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
- Gently fold in the fresh raspberries.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Once baked, remove from the oven and let cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for up to a week.
- For a stronger lemon flavor, add more lemon zest.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg