Description
Delightful cookies combining tangy lemon with sweet raspberries, perfect for any occasion.
Ingredients
- 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
- 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 the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
- Mix together granulated sugar and lemon zest by hand in a large mixing bowl.
- Add the butter and brown sugar, mixing on medium-high speed until light and fluffy (about 3-4 minutes).
- Incorporate the egg yolk, vanilla, and lemon juice until combined.
- Gradually mix in salt, baking powder, baking soda, and flour without overmixing.
- Fold in the chopped frozen raspberries gently.
- Scoop the dough into large balls (about 3 tablespoons each) and place 5 on each baking sheet, sprinkling with flaked salt.
- Bake for 12-15 minutes until light golden brown around the edges, then allow to sit for a few minutes to firm up.
Notes
Store cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American