Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter and sugar until light and fluffy.
- Add eggs, lemon zest, and lemon juice; mix until combined.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to wet, mixing until just combined.
- Gently fold in raspberries.
- Scoop tablespoon-sized portions onto prepared baking sheets.
- Bake for 12-15 minutes or until edges are golden.
- Let cool on wire racks before serving.
Notes
- Use fresh raspberries for best flavor. You can substitute with frozen, thawed.
- For a more intense lemon flavor, add extra lemon zest or lemon extract.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg