Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C) and line baking sheet.
- Cream butter and sugar until fluffy.
- Mix in egg and vanilla extract.
- Combine flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually mix dry ingredients into wet mixture.
- Stir in lemon juice, lemon zest, and raspberries gently.
- Drop spoonfuls onto baking sheet.
- Bake 10–12 minutes until edges are lightly golden.
- Cool before serving.
Notes
- Chill dough for softer, thicker cookies.
- Handle raspberries gently to avoid breaking them too much.
- Store in airtight container for up to 5 days.
- Can be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian