- 1/2 cup butter (softened)
- 1 cup granulated sugar or honey
- 1/2 tsp vanilla extract
- 1 large egg
- 1/4 tsp salt
- 1 lemon zested (zested)
- 1 lemon (juiced)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1.5 cups all-purpose flour
- 1.5 cup frozen raspberries
Preheat oven to 150oC. Line 2 cookie sheets with parchment paper and set aside.
In the bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract, egg, lemon zest, and lemon juice to the bowl and mix well.
In a separate bowl, sift together the baking powder, baking soda and flour.
Add the dry ingredients to the bowl and mix until just combined. Use a rubber spatula or wood spoon and mix in the frozen raspberries (do not overmix!)
Using a cookie scoop, drop the dough onto the prepared cookie sheet (approximately 1 heaping tablespoon). Bake for approximately 14-16 minutes or until they are no longer shiny on the top and just starting to brown around the edges.
Allow the cookies too cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.