Description
Delightful cookies balancing tart lemon and sweet raspberries, perfect for any occasion.
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 (about half a lemon)
- 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 on top
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, mix together the granulated sugar and lemon zest.
- Add the butter and brown sugar, mixing on medium-high speed until light and fluffy (about 3-4 minutes).
- Add the egg yolk, vanilla, and lemon juice, mixing until blended.
- Gradually incorporate the salt, baking powder, baking soda, and flour, being careful not to overmix.
- Fold in the frozen raspberries gently.
- Using a 3-tablespoon cookie scoop, form large balls of dough and place them on the baking sheets. Sprinkle each with flaked salt.
- Bake for 12-15 minutes or until the edges are a light golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to five days or freeze for up to three months. Experiment with fresh berries or add white chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg