Description
Delightful soft-baked cookies bursting with the flavors of lemon and raspberry, perfect for making lasting memories.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh or frozen raspberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the flour, baking soda, and salt in a bowl.
- Cream the butter and sugar together until light and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract.
- Incorporate the dry ingredients into the butter mixture until just mixed.
- Gently fold in the raspberries.
- Scoop rounded tablespoons of dough onto a baking sheet.
- Bake in the oven for 12–15 minutes until edges are golden.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a vegan version, substitute coconut oil for butter and use flaxseed meal or applesauce in place of the egg.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, lemon, raspberry, dessert, baking