Description
Delicious lemon raspberry cookies filled with fresh raspberries and a hint of lemon.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 cup unsalted butter, softened
- 1 large egg
- Zest and juice of 1 lemon
- 1 cup fresh raspberries
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- In a separate bowl, whisk together flour and baking powder; gradually add to the wet ingredients until just combined.
- Gently fold in the fresh raspberries.
- Scoop tablespoon-sized dollops onto lined baking sheets spaced two inches apart.
- Bake for 10-12 minutes until lightly golden brown around the edges but still soft in the center.
- Allow cooling on wire racks before serving.
Notes
- Store in an airtight container for up to a week.
- These cookies can be frozen after baking for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg