Description
Soft and refreshing lemon raspberry cookies bursting with citrus flavor and juicy berries, perfect for a light yet indulgent treat.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add egg, lemon zest, lemon juice, and vanilla extract; mix well.
- Gradually combine dry ingredients with wet ingredients to form a soft dough.
- Gently fold in raspberries and white chocolate chips if using.
- Scoop tablespoon-sized portions onto baking sheet, spacing them apart.
- Bake for 10–12 minutes until edges are lightly golden.
- Cool on tray for a few minutes, then transfer to a wire rack.
Notes
- Use frozen raspberries مباشرة from the freezer to prevent mushiness.
- Chill dough for 20 minutes if it feels too soft.
- Add extra lemon zest for stronger citrus flavor.
- Try blueberries instead of raspberries for variation.
- Optional lemon glaze can enhance sweetness and presentation.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg