Description

Raspberry Lemon Cookies are a refreshing treat that harmonizes the tartness of ripe raspberries with the bright zest of lemon. These soft and chewy cookies are simple to make and add a delightful pop of color to any dessert spread. Perfect for sunny days or as an afternoon pick-me-up, each bite brings a touch of sunshine to your day.

Ingredients

Scale

2 cups all-purpose flour
1 tsp baking powder
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsalted butter, softened
Zest of 1 lemon
1 cup fresh raspberries
1 large egg
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, whisk together flour and baking powder.
In another bowl, cream the softened butter with granulated and brown sugar until light and fluffy.
Beat in the egg, vanilla extract, and lemon zest until well combined.
Gradually mix in the dry ingredients until just combined.
Gently fold in the fresh raspberries.
Drop tablespoon-sized balls of dough onto prepared baking sheets, leaving space between each.
Bake for 12-15 minutes or until edges are golden but centers remain soft. Cool slightly before transferring to wire racks.

Nutrition

Serving Size: 1 cookie (30g)
Calories: 130
Sugar: 9g
Sodium: 50mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0g
Protein: 2g
Cholesterol: 15mg

Keywords: - For added flavor, consider replacing raspberries with blueberries or adding white chocolate chips. - For a sweet-salty twist, sprinkle sea salt on top before baking. - Store cookies in an airtight container at room temperature for up to five days or freeze for longer storage.