Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs, lemon zest, and lemon juice until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, mixing just until combined.
- Gently fold in fresh raspberries.
- Drop spoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12-15 minutes or until edges are golden.
- Allow cookies to cool slightly, then dust with powdered sugar before serving.
Notes
- Use fresh raspberries for the best flavor and texture.
- For a stronger lemon taste, add extra lemon zest.
- Serve with a glass of lemon iced tea or your favorite beverage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (about 30g)
- Calories: 120 kcal Kcal
- Sugar: 7g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg