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–+ servings

Lemon Raspberry Cookies

Deliciously tangy and sweet cookies bursting with fresh raspberries and a hint of lemon.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon lemon zest freshly grated
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup fresh raspberries lightly mashed

Method
 

Prepare the Oven and Baking Sheet
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients
  1. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar
  1. In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
Combine Wet Ingredients
  1. Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture and mix until well combined.
Combine Mixtures
  1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in Raspberries
  1. Gently fold in the mashed raspberries until evenly distributed.
Bake Cookies
  1. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
Cool and Serve
  1. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 4gFiber: 0.5gSugar: 8g

Notes

Store cookies in an airtight container at room temperature for up to 5 days.

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