Description
These Chewy Lemon Raspberry Cookies are bright, soft, and easy to bake, blending tart lemon and sweet raspberry in a chewy bite.
Ingredients
- Zest of 2 large lemons (approximately 2 tbsp)
- 1 cup frozen raspberries
- 2 large eggs
- 4 tbsp fresh lemon juice
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 1/2 cups granulated sugar
- 1 1/2 cups powdered sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 cup unsalted butter
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the unsalted butter and granulated sugar until light and fluffy.
- Add the eggs, vanilla extract, lemon zest, and lemon juice, and mix until well combined.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in the frozen raspberries.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool slightly, then roll in powdered sugar.
- Enjoy your cookies!
Notes
Use frozen raspberries for best texture. Dough can be chilled if too soft.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, lemon, raspberry, dessert, chewy, baking, snack