Zutaten für Lemon Raspberry Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- Egg
- 2 large egg whites
- ½ cup fresh lemon juice
- Lemon, Zest Of
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup white chocolate chips
- 1 cup fresh raspberries
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Zubereitung von Lemon Raspberry Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, then stir in 2 large egg whites.
- Add ½ cup fresh lemon juice and the zest of 2 lemons. Mix well.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon baking soda. Gradually add to the wet ingredients, mixing until just combined.
- Gently fold in 1 cup white chocolate chips and 1 cup fresh raspberries.
- Drop rounded teaspoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 7-10 minutes, or until edges are lightly golden. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
20g
Fat
8g
Carbs
3g