Lemon Raspberry Cookies
A delightful fusion of tart lemons and succulent raspberries, these cookies are a summer classic that captures hearts with every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in the egg, followed by the lemon zest and lemon juice.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the fresh raspberries gently.
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack. Dust with powdered sugar if desired.
Notes
Store in an airtight container at room temperature for up to five days or freeze for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5.5g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg