Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 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) and line baking sheets with parchment paper.
- Cream together butter and sugar until light and fluffy.
- Add egg, lemon zest, and lemon juice; mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, mixing just until incorporated.
- Gently fold in raspberries.
- Drop spoonfuls onto prepared baking sheet and flatten slightly.
- Bake for 12-15 minutes or until edges are golden brown.
- Let cool on wire racks before serving.
Notes
- Use fresh raspberries for the best flavor and appearance.
- For a zestier flavor, add extra lemon zest.
- Store cookies in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (about 20g)
- Calories: 105 Kcal
- Sugar: 8g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg