Description
These soft and tangy lemon raspberry cookies are the perfect balance of citrusy zest and sweet fruitiness. With fresh lemon juice and raspberries, they offer a refreshing treat that is sure to brighten your day.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
1 large egg
2 tablespoons fresh lemon juice
Zest of 1 lemon
1/2 teaspoon vanilla extract
1/2 cup fresh raspberries, lightly mashed
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the mashed raspberries, being careful not to overwork the dough.
- Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the center is set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
If fresh raspberries aren’t available, you can use frozen raspberries. Just thaw and drain them before mashing.
For an extra flavor boost, add white chocolate chips or chopped pistachios.
A lemon glaze can be added to the cooled cookies for a tangy finish. Just mix powdered sugar with a bit of lemon juice.
Chill the dough for 30 minutes before baking to prevent spreading.
If making ahead, store the dough in the fridge overnight and let it soften slightly before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
