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Description
Delicious lemon raspberry cookies perfect for summer. These soft, buttery cookies are bursting with fresh lemon flavor and juicy raspberries.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh raspberries, chopped
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy.
- Add egg, vanilla, lemon zest, and lemon juice. Mix well.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients. Mix until combined.
- Gently fold in chopped raspberries.
- Drop dough by tablespoonfuls onto the baking sheet. Space them 2 inches apart.
- Bake for 12-15 minutes or until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use fresh raspberries for the best flavor.
- Don’t overmix the dough to keep cookies soft.
- Store cookies in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American