Description
Delightfully sweet cookies that combine the tangy taste of lemon with vibrant raspberries, perfect for any occasion.
Ingredients
Scale
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine salt
- 1.25 cups freeze-dried raspberries, lightly crushed
- 0.75 cup white chocolate chips (optional)
- 0.25 cup granulated sugar (optional, for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, granulated sugar, and light brown sugar until smooth and fluffy.
- Add in the egg, lemon zest, lemon juice, and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Carefully fold in the freeze-dried raspberries and white chocolate chips (if using).
- Scoop tablespoons of dough and roll them into balls, optionally rolling in granulated sugar.
- Place the cookie balls on the prepared baking sheet, leaving space between each.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to a week, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, dessert, lemon, raspberry, sweet treat