Description
A vibrant and zesty cookie recipe featuring fresh raspberries and tangy lemon zest for a perfect balance of flavors.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 tablespoon fresh lemon zest
1 tablespoon fresh lemon juice
2.5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh raspberries, chopped
Instructions
Step 1: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: Cream butter and sugar until light and fluffy.
Step 3: Add the egg, lemon zest, and lemon juice; mix well.
Step 4: Whisk together flour, baking soda, and salt.
Step 5: Combine wet and dry ingredients until just mixed.
Step 6: Fold in the raspberries carefully.
Step 7: Scoop dough into 1-tablespoon balls onto sheets.
Step 8: Bake for 10-12 minutes until edges are golden.
Step 9: Cool on the pan for 5 minutes then transfer to a rack.
Notes
Ensure raspberries are dry before folding in to prevent dough from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185 kcal
- Sugar: 12g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
