Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh 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 until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Gently fold in raspberries.
- Drop spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until edges are golden brown.
- Allow cookies to cool on wire racks before serving.
Notes
- Use fresh raspberries for optimal flavor and appearance.
- Can substitute with frozen raspberries; do not thaw before adding.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (about 20g)
- Calories: 90 Kcal
- Sugar: 8g
- Sodium: 25mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg