Description
Delightful cookies infused with zesty lemon and sweet raspberries, perfect for summer gatherings.
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 until fragrant in a medium bowl.
- Cream the butter and brown sugar on medium-high speed for 3–4 minutes until light and fluffy.
- Mix in the egg yolk, lemon juice, and vanilla extract until combined.
- Add in the salt, baking powder, baking soda, and flour, mixing until just combined.
- Fold in the frozen chopped raspberries gently.
- Scoop the dough into 3-tablespoon balls, space them out on the baking sheet.
- Sprinkle the cookies with flaked salt.
- Bake for 12–15 minutes, or until the edges are golden brown.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Make the dough in advance and freeze for fresh cookies whenever you crave them. You can also substitute brown sugar with granulated sugar if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg