Description
Delightfully chewy cookies bursting with the bright flavors of lemon and the tartness of raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1 large egg, room temperature
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons lemon zest (fresh)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup frozen raspberries, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and line 2 large baking sheets with parchment paper.
- Cream the granulated sugar and room-temperature butter together until light and fluffy.
- Add in your egg, lemon juice, and vanilla extract, beating until well combined.
- Combine the flour, lemon zest, baking powder, and baking soda in a separate bowl, then stir into the wet ingredients until just combined.
- Fold in the chopped frozen raspberries carefully.
- Chill the dough in the refrigerator for at least 10 minutes.
- Scoop the dough onto prepared baking sheets, leaving space between cookies.
- Bake for 12-13 minutes until edges are lightly browned.
- Cool on the baking sheets for 5-10 minutes before transferring to a cooling rack.
Notes
Use fresh, high-quality ingredients for the best flavor. Cookies can be stored in an airtight container at room temperature for about 3 days.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg