Description
Delightful cookies that blend the zesty flavor of lemon with the tart sweetness of 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
- 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 (175°C). Line 2 baking sheets with parchment paper.
- Mix granulated sugar and lemon zest with your fingers in a large mixing bowl.
- Add room temperature butter and brown sugar; mix on medium-high speed for about 3-4 minutes until light and fluffy.
- Add egg yolk, vanilla, and lemon juice; mix until well combined.
- Slowly mix in salt, baking powder, baking soda, and flour without over-mixing the dough.
- Gently fold in small pieces of frozen raspberries into the cookie dough.
- Scoop dough into large balls and place 5 on the lined baking sheet; sprinkle with flaked salt.
- Bake for 12-15 minutes until light golden brown around the edges.
- Allow cookies to sit on the pan for a few minutes before transferring to a cooling rack.
Notes
Store in an airtight container at room temperature for 3-5 days or freeze for 2-3 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American