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
- Juice and zest of 1 large lemon
- 1/2 cup fresh raspberries
- Powdered sugar 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 separate large bowl, beat softened butter and sugar until creamy.
- Add egg, vanilla, lemon juice, and zest; mix until well combined.
- Gradually add dry ingredients, mixing until just combined.
- Gently fold in raspberries.
- Scoop dough onto prepared baking sheets, spacing evenly.
- Bake for 12-15 minutes, or until edges are golden.
- Allow cookies to cool, then drizzle with powdered sugar glaze.
Notes
- Use fresh raspberries for best flavor.
- Adjust sugar to taste for sweeter cookies.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg