Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon zest
- 1/4 cup lemon juice
- 1 cup fresh raspberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add egg, vanilla, lemon zest, and lemon juice; beat until combined.
- Gradually add dry ingredients to the wet mixture, mixing just until incorporated.
- Gently fold in raspberries.
- Drop spoonfuls of dough onto prepared baking sheets, spacing evenly.
- Bake for 12-15 minutes or until edges are golden. Cool on wire racks.
- Mix powdered sugar with lemon juice to make glaze. Drizzle over cooled cookies.
Notes
- You can substitute fresh raspberries with frozen; if so, do not thaw to prevent excess moisture.
- For extra zing, add a touch more lemon zest or juice.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 110 Kcal
- Sugar: 8g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: Flooring