Description
Delightful cookies featuring zesty lemon and luscious raspberries, 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 (about half a lemon)
- 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 combined.
- Add the salt, baking powder, baking soda, and flour gradually, mixing until just combined.
- Fold in the frozen chopped raspberries gently, being careful not to crush them.
- Scoop the dough into 3-tablespoon balls and place 5 on each baking sheet.
- Sprinkle with flaked salt for balance.
- Bake for 12–15 minutes, until the edges are golden. Let cool before transferring to a wire rack.
Notes
Dough can be prepared in advance and frozen. Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg