Lemon Raspberry Cookies
120kcal
Ingredients
For the Dough
- 1 cup Unsalted butter ensures a rich, creamy texture that enhances flavor
- 1 cup Granulated sugar sweetens your cookies while contributing to the perfect texture
- 1/2 cup Brown sugar adds moisture and a touch of caramel flavor
- 2 large Eggs bind the ingredients together and help the cookies rise
- 1 tablespoon Lemon zest captures the bright essence of lemon for a fresh flavor boost
- 2 tablespoons Lemon juice imparts acidity that brightens the cookie's taste profile
For the Dry Ingredients
- 2 1/2 cups All-purpose flour the base for the cookies that gives structure
- 1 teaspoon Baking soda aids in leavening
- 1/2 teaspoon Salt enhances the overall sweetness
For the Berries
- 1 cup Fresh raspberries adds delightful bursts of flavor
For Dusting (Optional)
- 1/2 cup Powdered sugar a simple finishing touch for presentation
Method
How to Make Lemon Raspberry Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
- Add the eggs, lemon zest, and lemon juice into the bowl, and beat well until combined.
- Whisk together the all-purpose flour, baking soda, and salt in another bowl.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the fresh raspberries gently.
- Scoop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 10–12 minutes, or until the edges are lightly golden.
- Cool the cookies on the baking sheet for about 5 minutes before transferring to a wire rack.
- Dust the cooled cookies with powdered sugar if desired.
Nutrition
Serving1cookieCalories120kcalCarbohydrates18gProtein1gFat5gSaturated Fat3gMonounsaturated Fat2gCholesterol30mgSodium80mgPotassium50mgSugar8gVitamin A200IUVitamin C5mgCalcium20mgIron0.5mg