Description
Delightfully soft cookies bursting with fresh raspberries and zesty lemon, perfect for summer treats.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract, lemon zest, and lemon juice to the butter mixture, mixing until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh raspberries.
- Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to a month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg