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Lemon Raspberry Cookies

Delightful cookies blending tart lemon and sweet raspberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup butter, softened Use room temperature butter for best results.
  • 1 cup granulated sugar Provides sweetness and helps with texture.
  • 1 large egg Room temperature egg for a smoother mix.
  • 2 tablespoons lemon juice Freshly squeezed for best flavor.
  • 1 tablespoon lemon zest Enhances lemon flavor.
  • 2 cups all-purpose flour Provides structure to the cookies.
  • 1 teaspoon baking powder Helps cookies rise.
  • 1/2 teaspoon salt Balances sweetness.
  • 1 cup fresh raspberries Use fresh for best texture and flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the egg, then add the lemon juice and lemon zest.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  6. Gently fold in the raspberries.
Baking
  1. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
  2. Bake for 12-15 minutes or until the edges are lightly golden.
  3. 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 at room temperature for up to 5 days. Freeze for up to 3 months.