Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 large egg
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 cup fresh raspberries (gently folded in)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour and baking powder; set aside.
- In another bowl, beat softened butter, granulated sugar, and brown sugar until fluffy.
- Mix in the egg, lemon zest, lemon juice, and vanilla until combined.
- Gradually add dry ingredients to the wet mixture; stir until just combined, then fold in raspberries.
- Drop tablespoon-sized scoops onto prepared baking sheets about two inches apart.
- Bake for 10-12 minutes until edges are golden brown. Cool slightly before enjoying.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Experiment with different fruits like blueberries or strawberries for variation. Add white chocolate chips for an extra layer of sweetness.