Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Juice and zest of 1 lemon
- 1/2 cup fresh raspberries
- For glaze: 1 cup powdered sugar, 2-3 tablespoons lemon juice
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 butter and sugar until creamy. Add egg, vanilla, lemon juice, and zest, mix well.
- Gradually add dry ingredients to the wet mixture, mixing until combined.
- Gently fold in raspberries.
- Drop spoonfuls onto prepared baking sheet, spacing apart.
- Bake for 12-15 minutes until edges are golden brown.
- Cool cookies on wire racks, then drizzle with lemon glaze.
Notes
- Ensure butter is softened for smooth mixing.
- Do not overmix to keep cookies tender.
- Use fresh raspberries for the best flavor.
- Pour glaze once cookies are cooled to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg