Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Juice and zest of 2 lemons
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- Granulated sugar for coating
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together the butter and sugar until light and fluffy.
- Add eggs, vanilla, lemon juice, and lemon zest; mix well.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- Gently fold in raspberries.
- Form dough into 1-inch balls, then roll in sugar and place on baking sheets.
- Bake for 12-15 minutes until edges are golden.
- Allow cookies to cool slightly before transferring to a wire rack.
Notes
- Use fresh raspberries for best flavor and texture.
- Adjust lemon juice for a more intense citrus flavor.
- Store cookies in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal Kcal
- Sugar: 8g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg