Description
Delicious and chewy lemon raspberry cookies that are perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, lemon zest, and vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Gently fold in the raspberries.
- Scoop the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- For the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over cooled cookies.
Notes
- These cookies are best served fresh but can be stored in an airtight container for up to a week.
- For extra lemon flavor, add more lemon zest to the dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg