Raspberry Lemonade Cookies
Ingredients:
1 cup Unsalted butter, softened
3/4 cup Granulated sugar
1 Large egg
1 teaspoon Vanilla extract
2 tablespoons Fresh lemon juice
1 tablespoon Lemon zest
2 and 1/4 cups All-purpose flour
1/2 teaspoon Baking powder
1/4 teaspoon Salt
1/2 cup Fresh raspberries, chopped
Additional granulated sugar, for rolling
Directions:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
In a large mixing bowl, beat together softened butter and sugar until light and fluffy.
Add egg, vanilla extract, lemon juice, and lemon zest, and beat until well combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in chopped raspberries until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in additional granulated sugar to coat.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Use the bottom of a glass to flatten each dough ball slightly.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 10-12 minutes | Total Time: 25-27 minutes | Kcal: 130 kcal per cookie | Servings: Makes about 24 cookies