Description
Delightful cookies bursting with juicy raspberry goodness and zesty lemon, perfect for any occasion.
Ingredients
Scale
- ½ cup (100 g) granulated sugar
- Zest of 1 large lemon
- ½ cup (113 g) butter, room temperature
- ¼ cup (55 g) brown sugar
- 1 large egg yolk
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 1¼ cups (175 g) all-purpose flour
- ¾ cup (75 g) frozen raspberries, chopped
- Flaked salt, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Rub the granulated sugar and lemon zest together in a medium bowl until fragrant.
- Cream the butter and brown sugar in a large mixing bowl on medium-high speed for 3–4 minutes until light and fluffy.
- Mix in the egg yolk, lemon juice, and vanilla extract until fully incorporated.
- Gradually add in the salt, baking powder, baking soda, and flour, mixing until just combined.
- Fold in the frozen chopped raspberries gently, being careful not to overmix.
- Scoop the dough into 3-tablespoon balls, placing 5 on each baking sheet, spaced apart.
- Sprinkle the cookie dough balls with flaked salt.
- Bake for 12–15 minutes, until the edges are golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies can be frozen for later baking. Just bake straight from the freezer, adding a couple of extra minutes if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg