Description
Delightful cookies featuring a vibrant combination of tangy lemon and sweet raspberries, perfect for warm afternoons.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries (or frozen, drained)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter, granulated sugar, and brown sugar together in a bowl until light and fluffy.
- Add the egg, lemon zest, and lemon juice, and beat until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture until just combined.
- Fold in the raspberries gently.
- Scoop tablespoons of dough onto a lined baking sheet, spacing them a few inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For added crunch, sprinkle coarse sugar on top of the cookies before baking. Always use fresh lemon zest for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: lemon cookies, raspberry cookies, spring baking, dessert, cookies