Description
Delightful cookies featuring vibrant citrus notes and bursts of fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh raspberries
- 1 cup confectioners’ sugar
- 2 tablespoons lemon juice (for the glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugar together until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, then stir in vanilla extract, lemon zest, and lemon juice.
- Mix the flour, baking powder, and salt in a separate bowl.
- Combine the wet and dry ingredients, mixing until just combined.
- Fold in the raspberries gently.
- Scoop tablespoon-sized portions onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes or until edges are lightly golden.
- Prepare the glaze by whisking together confectioners’ sugar and lemon juice.
- Glaze the cookies once cool and let it set before serving.
Notes
Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg