Ingredients
– 1 cup (226g) unsalted butter, softened
– 1/2 cup (60g) granulated sugar
– 2 cups (240g) all-purpose flour
– 1/4 teaspoon salt
– 1 teaspoon pure vanilla extract
– 1/2 cup fresh or frozen black raspberries, chopped
– Zest of 1 large lemon
– Juice of half a lemon
– Optional: powdered sugar for dusting
Instructions
- In a large mixing bowl, beat the unsalted butter and granulated sugar until light and fluffy.
- Stir in the vanilla extract and lemon zest to infuse bright, citrusy flavors.
- Gradually add the flour and salt, mixing gently until just combined.
- Gently fold in the chopped black raspberries and lemon juice, taking care not to overmix.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Roll out the chilled dough between parchment paper to about 1/4 inch thickness. Cut into desired shapes and place on a baking sheet lined with parchment paper.
- Bake for 15-18 minutes until edges are lightly golden.
- Allow the cookies to cool on a wire rack. Dust with powdered sugar before serving if desired.
Notes
- Ensure the dough is chilled sufficiently to prevent spreading during baking.
- Handle the berries gently to prevent excessive bleeding into the dough.
- For an extra touch, dust with powdered sugar after cooling.
- Frozen black raspberries can be used; thaw and drain before use.
- Try substituting other berries like blueberries or strawberries for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 130 Kcal
- Sugar: 8g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg