Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy and light, about 3-5 minutes.
- Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, mixing on low speed until combined.
- Gently fold in the lemon juice, lemon zest, and fresh raspberries, being careful not to overmix.
- Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Baking
- Bake in your preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to one week, or refrigerate for up to two weeks. Cookies freeze well for up to three months. To refresh frozen cookies, thaw at room temperature or bake at 300°F (150°C) for 5-10 minutes.