Description
These cookies perfectly marry the tartness of lemons with the sweet burst of fresh raspberries, making them a delightful treat for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, lemon zest, and lemon juice until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients until just combined.
- Gently fold in the raspberries.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 12-15 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
Store in an airtight container for up to 5 days. For longer freshness, keep in the fridge for up to 10 days or freeze cookies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American