Description
Chewy cookies combining the tangy freshness of lemon with the sweet tartness of raspberries, perfect for sunny days.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs, lemon zest, lemon juice, and vanilla extract until well combined.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Gently fold in the raspberries, being careful not to crush them.
- Drop rounded tablespoons of dough onto a lined baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can be frozen for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American