Description
Lemon raspberry cookies are a delightful treat that perfectly balance zesty lemon and sweet-tart raspberries. Each bite is a burst of sunshine, making them an irresistible snack for any occasion. With a soft, chewy texture and vibrant flavors, these cookies are sure to impress family and friends. Easy to make and versatile enough to pair with tea or as a dessert, they deserve a place in your baking repertoire.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- Zest of 1 lemon
- 2 tbsp lemon juice (fresh)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 3/4 cup fresh or frozen raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large mixing bowl, cream softened butter with granulated and brown sugars until light and fluffy (about 3 minutes).
- Mix in egg, vanilla extract, lemon zest, and lemon juice until combined.
- Gradually fold in dry ingredients until just combined; do not overmix.
- Gently fold in the raspberries.
- Drop spoonfuls of dough onto lined baking sheets about two inches apart.
- Bake for 10-12 minutes or until edges are golden; cool on racks before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg