Description
Delightful lemon raspberry cookies with a perfect balance of sweet and tart flavors, soft and buttery with juicy raspberries.
Ingredients
Scale
- 1/2 cup granulated sugar
- Zest of 1 large lemon
- 1/2 cup butter, room temperature
- 1/4 cup brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 3/4 cup frozen raspberries, chopped small
- Flaked salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, combine granulated sugar and lemon zest, rubbing them together until fragrant.
- Add butter and brown sugar into the mixture and beat until light and fluffy.
- Add the egg yolk, vanilla extract, and lemon juice, stirring until combined.
- Gradually add the flour, salt, baking powder, and baking soda, mixing until just combined.
- Gently fold in the chopped frozen raspberries.
- Scoop tablespoons of dough onto the lined baking sheets, spacing them adequately apart.
- Sprinkle with flaked salt and bake for 12-15 minutes until edges are golden.
- Cool slightly on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure all ingredients are at room temperature for best results. For storage, keep 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: 9g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg