Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup powdered sugar (for glaze)
- 1-2 tablespoons lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add egg, lemon zest, lemon juice, and vanilla; mix well.
- Gradually add dry ingredients to wet ingredients. Fold in raspberries gently.
- Spoon dough onto prepared baking sheets, spacing evenly.
- Bake for 12-15 minutes until golden around edges. Cool completely.
- Mix powdered sugar with lemon juice to make glaze. Drizzle over cooled cookies before serving.
Notes
- Use fresh raspberries for best flavor and appearance.
- Refrigerate dough for 30 minutes for easier handling.
- Store cookies 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: 40mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg