Description
Soft, buttery cookies bursting with the tangy zing of lemon and the sweet, fruity pop of raspberries. Perfect for springtime celebrations or a delightful afternoon treat.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries
- Powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the butter and sugar together until light and fluffy (about 2-3 minutes).
- Add the egg, lemon zest, and lemon juice, and mix until combined.
- Gradually add the flour, baking powder, and salt, mixing just until the dough comes together.
- Gently fold in the raspberries, being careful not to crush them too much. The dough will be slightly sticky.
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers will look soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Dust with powdered sugar, if desired, and enjoy!
Notes
For more intense lemon flavor, double the amount of zest. If the dough feels too sticky, chill it in the fridge for 15-20 minutes before scooping. Keep an eye on the cookies as they bake—raspberries can make the edges brown more quickly.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8
- Sodium: 50
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 15
- Fiber: 1
- Protein: 1
Keywords: lemon cookies, raspberry cookies, spring dessert, easy cookies, lemon raspberry recipe