Description
Delicious soft-baked cookies infused with fresh lemon zest and juicy raspberries, creating a perfect balance of tart and sweet flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large lemon, zested and juiced
- 1 cup fresh raspberries
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture, and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the fresh raspberries.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For best results, use fresh raspberries and avoid overmixing the dough to keep the cookies tender. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 10g
- Fat: 5g
- Carbohydrates: 18g
- Protein: 1g