Raspberry Lemon Cookies Recipe

• servings: 18 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1/2 cup butter (softened)

1 cup granulated sugar

1/2 teaspoon pure vanilla extract

1 large egg (at room temperature)

1/4 teaspoon salt

1 lemon (zested and juiced)

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 ½ cups all-purpose flour

1 ½ cup raspberries (frozen)

Directions

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.

In the bowl of a stand mixer, cream together the butter and sugar on medium power until light and fluffy (approximately 3 minutes). Reduce to low speed and add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix well, scraping down the sides of the bowl when needed.

In a separate mixing bowl, sift together the baking powder, baking soda, and flour.

With the mixer on low, slowly add the dry ingredients to the wet ingredients until just combined. Use a rubber spatula or wooden spoon and mix in the frozen raspberries (do not overmix!)

Using a cookie scoop, drop the dough onto the prepared cookie sheet (approximately 1 heaping tablespoon per cookie). The dough is extremely sticky so it is much more difficult, messy, and time-consuming to use a regular spoon, so use a scooper if you have one.

Bake for approximately 14-16 minutes or until they are no longer shiny on the top and they are just starting to turn golden brown around the edges.

Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a cooling rack to cool completely.

Nutrition

• Calories: 137 kcal
• Total Fat: 5 g
• Saturated Fat: 3 g
• Cholesterol: 22 mg
• Sodium: 98 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 1 g
• Total Sugars: 11 g
• Protein: 1 g