Description
Deliciously soft and chewy cookies infused with vibrant lemon and tart raspberries.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the butter and sugar in a large bowl using an electric mixer for 3-5 minutes until light and fluffy.
- Add the egg, lemon zest, and lemon juice, mixing until smooth.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Fold in the raspberries gently using a spatula.
- Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until edges are slightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Make-ahead: Prepare the dough a day in advance and refrigerate it for enhanced flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg