Ingredients
Method
Preparation
- Heat the oven to 350°F / 175°C and cover a baking sheet with parchment paper.
- Beat the softened butter and granulated sugar in a large bowl until pale and fluffy.
- Add the egg, lemon zest, and lemon juice, then mix until evenly incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry mixture gradually to the butter mixture, mixing only until the dough comes together.
- Fold the fresh raspberries gently into the dough.
- Portion the dough by tablespoonfuls onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 12 to 15 minutes, until the edges are lightly golden while the centers remain soft.
- Allow the cookies to sit on the baking sheet for a few minutes, then move them to a wire rack to cool completely.
Notes
If using frozen raspberries, add them to the dough while still frozen to help limit excess moisture.