Ingredients
Scale
- 3/4 cup Granulated Sugar (can substitute with coconut sugar)
- 1 tablespoon Lemon Zest (fresh zest recommended)
- 1/2 cup Butter (room temperature)
- 1/2 cup Brown Sugar (can substitute with white sugar)
- 1 large Egg Yolk (omit the white for chewy center)
- 1 tablespoon Lemon Juice (fresh juice ideal)
- 1 teaspoon Vanilla Extract (opt for pure vanilla)
- 1/4 teaspoon Salt (do not skip)
- 1 teaspoon Baking Powder (ensure it's fresh)
- 1/2 teaspoon Baking Soda (ensure it's fresh)
- 1 3/4 cups All-Purpose Flour (can substitute with gluten-free flour)
- 1 cup Frozen Raspberries (chop into smaller pieces)
- 1 teaspoon Flaked Salt (for sprinkling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl or stand mixer, cream together room temperature butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg yolk, lemon zest, lemon juice, and vanilla extract to the creamed mixture; mix until well combined.
- Gradually add the dry ingredients to the wet mixture; mix on low speed until just combined.
- Gently fold in chopped frozen raspberries using a spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheet with space in between each cookie.
- Bake for 12–15 minutes or until edges are golden; sprinkle flaked salt on top immediately after removing from the oven.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg