Description
These sweet raspberry lemon swirl cookies combine tartness and sweetness for a delightful treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry puree
- 1 tablespoon lemon juice
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract. Mix well.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix until combined.
- Divide the dough in half. Mix raspberry puree, lemon juice, and lemon zest into one half.
- Take small portions of each dough and swirl them together on a baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cooling on a wire rack before serving.
Notes
- Store cookies in an airtight container.
- Use fresh raspberries for better flavor.
- Adjust the lemon juice for more tartness if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: sweet raspberry lemon swirl cookies