Description
These Raspberry Lemonade Cookies are a delightful treat that perfectly balances the tartness of fresh raspberries with the zesty brightness of lemon juice. Soft and chewy with a crisp edge, these cookies are bursting with fruity flavors.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1 large egg
- 2 tbsp freshly squeezed lemon juice
- 1 cup fresh raspberries (gently chopped)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In another bowl, cream the softened butter and sugar until light and fluffy.
- Add Egg and Lemon Juice: Beat in the egg and lemon juice until smooth.
- Combine Ingredients: Gradually mix in dry ingredients until just combined.
- Fold in Raspberries: Gently fold in the chopped raspberries.
- Scoop and Bake: Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them apart. Bake for 10-12 minutes or until edges are lightly golden.
- Cool and Serve: Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg