Lemon Raspberry Cookies
Delightful cookies bursting with the brightness of lemon and the sweetness of fresh raspberries, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and both sugars together until light and fluffy, about 2-3 minutes.
- Add in the eggs one at a time, followed by the lemon juice and lemon zest. Mix until combined.
- Mix the flour, baking powder, baking soda, and salt in a separate bowl and gradually add it to the wet ingredients.
- Fold in the fresh raspberries gently using a spatula.
- Scoop rounded balls of dough onto the prepared baking sheet, leaving space between them.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a dairy-free option, substitute butter with plant-based butter. You can use frozen raspberries if fresh ones are unavailable; just drain excess moisture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, lemon, raspberries, dessert, baking
Find it online: https://basilboard.com/lemon-raspberry-cookies/