Ingredients
Scale
- ½ cup granulated sugar
- 1 large lemon (zested and juiced)
- ½ cup butter (room temperature)
- ¼ cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 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 topping
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, combine granulated sugar and lemon zest by rubbing them together to release the oils.
- Add room temperature butter and brown sugar; mix until fluffy (3–4 minutes). Then add egg yolk, vanilla extract, and lemon juice.
- Gradually incorporate salt, baking powder, baking soda, and flour into the mixture until just combined.
- Gently fold the chopped frozen raspberries into the dough without over-mixing.
- Using a cookie scoop, place large balls of dough onto lined baking sheets (five per sheet) and sprinkle lightly with flaked salt.
- Bake for 12–15 minutes until edges are light golden; allow cooling before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 115
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 30mg