Description
These soft, tangy cookies feature fresh lemon and whole raspberries for a delightful treat with a citrus burst.
Ingredients
Scale
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Cream butter with granulated and powdered sugar until light and fluffy.
- Add eggs one at a time, then lemon zest and juice; mix until even.
- Sift dry ingredients together and fold into wet until just combined. Do not overmix.
- Gently fold in raspberries last to avoid crushing.
- Chill dough for 20–30 minutes for firmer scooping.
- Scoop 1.5 tbsp portions onto prepared sheets, spaced 2 inches apart.
- Bake for 10–12 minutes until edges are set and centers look slightly soft.
- Cool for 5 minutes on the sheet, then transfer to a rack.
Notes
If dough is greasy, chill longer; it should hold shape. Bake centers look slightly underdone for soft results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg