Description
Bright and refreshing Lemon Raspberry Cookies that perfectly balance tartness and sweetness, ideal for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, along with the lemon juice and lemon zest, mixing until well combined.
- Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
- Add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the raspberries, taking care not to crush them too much.
- Drop rounded tablespoons of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown and the tops feel set.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best flavor, use fresh raspberries and lemon juice. Store in an airtight container for up to 4-5 days.