Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 tablespoon lemon zest (freshly grated)
- 2 tablespoons lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries (or frozen, if unavailable)
- 1/2 cup powdered sugar (for dusting, optional)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Prepare the Cookie Dough
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, lemon zest, and lemon juice until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 3: Fold in Raspberries
- Gently fold in the fresh raspberries, being careful not to crush them.
Step 4: Bake the Cookies
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is fine as they will firm up while cooling.
Step 5: Cool and Serve
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- If desired, dust the cooled cookies with powdered sugar before serving.
- Prep Time: 15
- Cook Time: 20