Ingredients
Scale
- ½ cup granulated sugar
- 1 large lemon (zested)
- ½ cup butter (room temperature)
- ¼ cup brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups all-purpose flour
- ¾ cup frozen raspberries (chopped small)
- Flaked salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub them together until fragrant.
- Add the butter and brown sugar to the bowl, mixing on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
- Incorporate the egg yolk, vanilla extract, and lemon juice. Mix until everything is well combined.
- Gradually add the salt, baking powder, baking soda, and flour, mixing gently to avoid overmixing the dough.
- Chop the frozen raspberries into smaller pieces and fold them into the dough, ensuring even distribution.
- Using a cookie scoop, portion out the dough, placing five balls on each baking sheet; sprinkle with flaked salt.
- Bake for about 12-15 minutes, or until the edges are light golden brown.
- Allow the cookies to rest on the baking sheet for a minute before transferring them to a wire rack to cool completely.
Notes
For best results, ensure butter is at room temperature and gently fold in raspberries.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: cookies, lemon, raspberry, dessert, summer baking