Description
Delightful cookies balancing the tartness of fresh raspberries with the zesty brightness of lemon, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon lemon zest (grated peel)
- 2 tablespoons lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the softened butter with granulated and brown sugar until light and fluffy.
- Beat in the eggs, lemon zest, and lemon juice until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg