Description
These Lemon Raspberry Cookies are a delightful treat bursting with the flavors of tangy lemon, sweet raspberries, and creamy white chocolate. Perfect for a summer day or any time you crave a fruity cookie indulgence.
Ingredients
Scale
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg, room temperature
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup fresh or freeze-dried raspberries
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, cream the butter, granulated sugar, and brown sugar. Add egg, lemon juice, lemon zest, and vanilla extract; mix well.
- Combine and Bake: Gradually add dry ingredients to wet mixture. Gently fold in raspberries and white chocolate chips. Drop tablespoon-sized portions onto baking sheets. Bake for 10-12 minutes until lightly golden. Cool on a wire rack.
Notes
- Fresh raspberries can soften dough – freeze them for 30 minutes before use.
- Freeze-dried raspberries add flavor without extra moisture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
