Description
Delicious and tangy lemon raspberry cookies with a soft texture and vibrant flavor.
Ingredients
Scale
- 1 cup (200 g) granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 large egg, room temperature
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 1 ½ cups (187.5 g) all-purpose flour
- 2 tablespoons lemon zest, about 1 large lemon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅔ cup (167 g) frozen raspberries, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the sugar and butter until light and fluffy.
- Add the egg, lemon juice, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, lemon zest, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped raspberries gently.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh lemon zest for the best flavor.
- Do not overmix the dough to keep the cookies tender.
- Frozen raspberries prevent the dough from becoming too sticky.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 35 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
Keywords: lemon raspberry cookies, easy cookie recipe, tangy cookies