Description
Delightful cookies with a crisp edge and a soft, chewy center, bursting with juicy raspberries and bright lemon flavor.
Ingredients
Scale
- ½ cup (100 g) granulated sugar
- Zest of 1 large lemon
- ½ cup (113 g) butter, room temperature
- ¼ cup (55 g) brown sugar
- 1 large egg yolk
- 1 tbsp lemon juice (about half a lemon)
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 1¼ cups (175 g) all-purpose flour
- ¾ cup (75 g) frozen raspberries, chopped
- Flaked salt, for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Rub the granulated sugar and lemon zest together in a mixing bowl until fragrant.
- Cream the butter and brown sugar using an electric mixer for 3–4 minutes until light and fluffy.
- Mix in the egg yolk, lemon juice, and vanilla extract until combined.
- Gradually add the salt, baking powder, baking soda, and flour, mixing gently until just combined.
- Fold in the frozen chopped raspberries with a spatula.
- Scoop out the dough into 3-tablespoon balls and place them on the baking sheets, spaced apart.
- Sprinkle flaked salt on top and bake for 12–15 minutes until golden around the edges.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, mix gently to keep the cookies tender, and allow them to cool on the baking sheet to set properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg