Description
Delightful lemon raspberry cookies that offer a perfect balance of tart and sweet flavors, ideal for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Zest and juice of 1 lemon
- 1 cup fresh raspberries (or frozen)
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg until well combined.
- Stir in the lemon zest and juice.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the raspberries gently.
- Drop dough onto a parchment-lined baking sheet and bake for 12-15 minutes until the edges are lightly golden.
- Allow to cool slightly before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, lemon, raspberry, dessert, baking