Description
Savor delightful Lemon Raspberry Cookies filled with zesty lemon and sweet-tart raspberries. Bake today for an unforgettable treat!
Ingredients
Scale
- 1 cup granulated sugar
- ½ cup unsalted butter (room temperature)
- 1 large egg (room temperature)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 2 tablespoons lemon zest
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅔ cup frozen raspberries (roughly chopped)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the room-temperature butter and sugar until light and fluffy.
- Add the egg, lemon juice, and vanilla extract; beat until smooth.
- In another bowl, whisk together the flour, baking powder, and baking soda.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently stir in the lemon zest and chopped raspberries.
- Chill the dough for about 10 minutes before scooping onto prepared baking sheets.
- Bake for 12-13 minutes until edges are lightly golden; let cool on baking sheets for a few minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg