Description
Deliciously chewy Lemon Raspberry Cookies that balance tartness and sweetness, perfect for summer gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- Zest and juice of 1 large lemon
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.
- Beat in the egg, lemon zest, and juice until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt, then gradually fold into the wet mixture.
- Gently fold in the raspberries, taking care not to break them.
- Scoop portions of dough onto the prepared baking sheet, leaving space between each.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow cooling on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a healthier option, you can substitute butter with coconut oil. Be sure to use fresh lemon juice for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, lemon, raspberry, dessert, summer treats