Servings: 24 cookies
Calories: 120kcal
Equipment
- Mixing bowl
- Baking Sheet
- Wire rack
- Measuring cups and spoons
Ingredients
For the Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar consider a blend with brown sugar
- 2 large eggs room temperature
- 1 tablespoon lemon zest from organic lemons
- 2 cups all-purpose flour measured accurately
- 1 teaspoon baking powder fresh
- 0.5 teaspoon salt pinch
For the Add-ins
- 1 cup fresh raspberries or frozen if fresh not available
For Dusting
- 0.5 cup powdered sugar for dusting before serving
Instructions
How to Make Lemon Raspberry Cookies
- Preheat your oven to 350°F (175°C).
- Cream the softened unsalted butter and granulated sugar together in a mixing bowl until light and fluffy.
- Add in the two large eggs and lemon zest. Mix well until everything is combined.
- Combine flour, baking powder, and salt in another bowl.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the fresh raspberries with care.
- Scoop spoonfuls of dough onto a lined baking sheet, leaving space between them.
- Bake for 12-15 minutes or until edges are golden brown.
- Cool the cookies on a wire rack and dust with powdered sugar before serving.
Notes
Optional: Add a sprinkle of lemon zest on top for extra zest and flair.
Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 80mg | Potassium: 50mg | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 0.5mg
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