Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, lemon zest, and lemon juice until well combined.
- Whisk together the flour, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture.
- Fold in the raspberries gently to avoid breaking them.
- Drop spoonfuls of dough onto a lined baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Best enjoyed fresh or at room temperature. Dust with powdered sugar before serving for an extra touch.
- 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: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, lemon, raspberry, dessert, baking