Description
Lemon Raspberry Cookies are a delightful treat that brings together the bright flavors of zesty lemon and sweet raspberries in every bite. These cookies strike the perfect balance between crisp edges and a soft center, making them ideal for any occasion—from summer picnics to cozy tea parties. With their inviting aroma and vibrant colors, they are sure to be a hit with family and friends. Bake up a batch and enjoy the nostalgic moments they evoke!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ cup unsalted butter, softened
- 1 large egg (room temperature)
- Zest of 1 lemon (about 1 tbsp)
- 1 cup fresh raspberries (or thawed frozen)
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy (about 3-5 minutes).
- Beat in the egg and vanilla extract until well combined.
- Gradually add in the flour, baking powder, and salt, mixing until just combined.
- Gently fold in the lemon zest and raspberries.
- Scoop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until edges are golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 9g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg
Keywords: - For added flavor, use fresh lemons rather than bottled juice. - Experiment with swapping raspberries for blueberries or strawberries as desired. - To maintain shape while baking, chill the dough for at least 30 minutes before scooping.