Description
Delicious Lemon Raspberry Cookies that offer a delightful balance of zesty lemon and sweet-tart raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter and sugar until light and fluffy, about 3 minutes.
- Beat in the egg, lemon zest, and lemon juice until smooth.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually mix dry ingredients into the wet mixture until combined.
- Fold in the raspberries gently.
- Drop spoonfuls of dough onto a baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes, until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For softer cookies, do not overbake. These cookies can also be refrigerated or frozen for later enjoyment.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 24mg