Description
Delightful cookies combining sweet-tart raspberries with fresh lemon for a refreshing treat.
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
- 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 and line 2 baking sheets with parchment paper.
- In a large mixing bowl, mix granulated sugar with lemon zest using your fingers.
- Add the room temperature butter and brown sugar; mix on medium-high speed for 3-4 minutes until light and fluffy.
- Add the egg yolk, vanilla, and lemon juice; mix until combined.
- Gradually mix in the salt, baking powder, baking soda, and flour, being careful not to over-mix.
- Chop the frozen raspberries into small pieces and gently fold them into the dough.
- Use a 3-tablespoon cookie scoop to form large dough balls and place them on the lined baking sheets. Sprinkle with flaked salt.
- Bake for 12-15 minutes until lightly golden brown around the edges. Let cool briefly on the pan.
Notes
Store cookies in an airtight container for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: cookies, dessert, lemon, raspberry, baking