Lemon Raspberry Cookies with bursts of juicy raspberries and a zesty lemon flavor. These cookies are ideal for a light snack.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 egg. 2 tablespoons lemon zest. 2 tablespoons lemon juice. 2 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup fresh raspberries, gently crushed.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg, lemon zest, and lemon juice until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the crushed raspberries. Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12