Description
Soft and tangy cookies infused with fresh raspberries and lemon zest, perfect for a refreshing treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets 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.
- Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh raspberries.
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
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: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g