Lemon Raspberry Cookies
Bright and tangy lemon cookies with bursts of juicy raspberries, easy to bake any day.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually blend the dry mixture into the wet mixture.
- Gently fold in the raspberries.
- Drop spoonfuls of dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks.
Notes
For a slightly lower-sugar dough, reduce the granulated sugar by 2 tablespoons. If fresh raspberries are not available, frozen can be used.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Find it online: https://www.simplefamilydishes.com/lemon-raspberry-cookies-4/