Description
Deliciously tangy and sweet, these lemon raspberry cookies are perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla and lemon zest.
- Combine the flour, baking soda, and salt; gradually stir into the creamed mixture.
- Gently fold in the raspberries.
- Drop by rounded tablespoon onto ungreased cookie sheets.
- Bake for 10-12 minutes in the preheated oven, or until edges are lightly golden.
- Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
- For best results, use fresh raspberries.
- Allow cookies to cool completely before storing.
- These cookies can be frozen to enjoy later.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg