Sweet raspberries and tart lemon in perfect harmony in this luscious summertime cookie.
½ cup butter, softened
1 cup sugar
½ tsp vanilla
1 egg
½ lemon, zest and juice
¼ tsp salt
¼ tsp baking powder
⅛ tsp baking soda
1 ½ cups flour
¾ cup frozen raspberries
Heat the oven to 350°F. Line a cookie sheet with parchment paper and set it aside.
In a large bowl, cream the butter and sugar until light and fluffy. Mix in the vanilla, egg, lemon zest, and juice. Add the salt, baking powder, baking soda, and flour and mix until combined. Fold in the raspberries.
Drop by the tablespoon onto the cookie sheet and bake 14 to 16 minutes, until the edges turn golden brown. Keep the rest of the dough in the fridge between batches so the raspberries don't melt. Enjoy!