Description
Delicious lemon raspberry cookies featuring a buttery texture and vibrant flavor.
Ingredients
Scale
- 1 cup Unsalted Butter (Softened, 227g)
- 1 cup Granulated Sugar (200g)
- 1 Large Egg (Room temperature)
- 2 tbsp Lemon Zest (Approx. 2 lemons, 12g)
- 2.5 cups All-Purpose Flour (312g)
- 2 tsp Cornstarch (5g)
- 1/2 tsp Baking Soda (3g)
- 1/2 tsp Salt (3g)
- 1/2 cup Fresh Raspberries (Finely chopped, 65g)
- 3 tbsp Raspberry Jam (Seedless preferred, 60g)
- 1/4 cup Powdered Sugar (For dusting)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and lemon zest until well combined.
- Add the flour, cornstarch, baking soda, and salt, mixing until the dough comes together.
- Fold in the finely chopped raspberries and raspberry jam gently.
- Scoop dollops of dough onto a baking sheet lined with parchment paper.
- Bake for about 12-15 minutes, until edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
- Dust with powdered sugar before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg