Description
Indulge in irresistible lemon raspberry cookiesrefreshing delicious and perfect for any occasion Bake a batch today for a sweet treat 155 chars
1 ½ cups all-purpose flour1 tsp baking soda½ tsp salt½ cup unsalted butter, softened¾ cup granulated sugar1 large egg2 tbsp fresh lemon juice1 tbsp lemon zest1 cup fresh raspberriesPowdered sugar for dusting (optional)
Preheat your oven to 350°F (175°C).In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.In another bowl, cream the softened butter and granulated sugar until light and fluffy.Beat in the egg, lemon juice, and lemon zest.Gradually stir the dry ingredients into the wet mixture until just combined.Gently fold in the raspberries.Using a tablespoon or cookie scoop, drop balls of dough onto a lined baking sheet.Bake for 12 to 15 minutes, or until the edges are golden and the tops look set.Let them cool on the sheet for a few minutes, then transfer to a wire rack. Dust with powdered sugar if desired. - Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 120 calories
- Sugar: 8g
- Fat: 5g
- Saturated Fat: 5g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1.5g
