Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add the egg, lemon zest, and lemon juice. Mix until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing gently until a soft dough forms.
- Carefully fold in the raspberries, trying not to crush them too much.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them a few inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
- Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Substitute raspberries with blueberries or chopped strawberries for variation.
- Add white chocolate chips for a richer cookie.
- Drizzle with lemon glaze for extra sweetness.
- Chill the dough for 20 minutes to prevent excess spreading.
- Use frozen raspberries straight from the freezer to reduce moisture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
