Description
Bright and colorful cookies that combine the tartness of lemons with the sweetness of raspberries, perfect for any dessert table.
Ingredients
Scale
- 1/2 cup softened butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped frozen raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter, light brown sugar, and granulated sugar until smooth.
- Add lemon juice, lemon zest, and vanilla extract, and stir until combined.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add this to the wet ingredients.
- Fold in the chopped frozen raspberries.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg