Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 large egg
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy. Add lemon zest and mix well.
- Beat in the egg and lemon juice until smooth. Gradually add the dry ingredients until just combined.
- Gently fold in the raspberries.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart.
- Bake for 12–15 minutes or until edges are lightly golden. Let cool on the baking sheet before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: - For variety, substitute raspberries with blueberries or strawberries. - Add a teaspoon of vanilla extract for additional flavor depth. - Sprinkle powdered sugar on top after baking for a decorative touch.