Ingredients
Method
Preheat Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the Dough:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until combined.
Add Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Fold in Raspberries:
- Gently fold the raspberries into the dough, being careful not to crush them too much.
Scoop and Bake:
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
Cool and Serve:
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Optionally, dust with powdered sugar once cooled.
Notes
- Frozen Berries: If using frozen raspberries, add them straight from the freezer to prevent bleeding.
- Flavor Boost: Add a bit more lemon zest if you want a stronger lemon flavor.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days.
- Optional Add-Ins: White chocolate chips pair beautifully with the lemon and raspberry flavors!