Description
Delicious cookies blending tangy lemon and sweet raspberries, creating a chewy treat perfect for any occasion.
Ingredients
Scale
- 3/4 cup chopped frozen raspberries
- 1/4 cup light brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar in a mixing bowl using an electric mixer until smooth and fluffy.
- Beat in the vanilla extract, lemon juice, and lemon zest until well combined.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry mix to the wet ingredients, stirring gently until just combined.
- Fold in the chopped raspberries carefully to retain their textures.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
You can prepare the cookie dough in advance and refrigerate it for up to 24 hours. These cookies can be stored in an airtight container for up to a week or frozen for three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg