Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C).
- 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 mix dry ingredients into wet ingredients until just combined.
- Gently fold in raspberries.
- Drop spoonfuls of dough onto baking sheets lined with parchment paper.
- Bake for 12-15 minutes or until edges are golden.
- Allow cookies to cool on a wire rack, then optionally dust with powdered sugar and drizzle lemon glaze.
Notes
- Handle raspberries gently to prevent breaking them apart.
- For a zingy glaze, mix powdered sugar with lemon juice and drizzle over cooled cookies.
- Best enjoyed fresh, but can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg