Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, lemon juice, and lemon zest. Mix until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the raspberries gently.
- Drop tablespoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until edges are lightly golden.
- Allow to cool before serving.
Notes
- For a stronger lemon flavor, increase the lemon zest.
- These cookies can be frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg