Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs, lemon zest, and lemon juice; beat well.
- In another bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients, mixing until just combined.
- Gently fold in raspberries.
- Drop spoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12-15 minutes or until edges are golden.
- Allow cookies to cool on a wire rack before serving.
Notes
- Use fresh raspberries for the best flavor; do not overmix to prevent crushing berries.
- For extra zest, add a sprinkle of lemon sugar on top before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg