Ingredients
Scale
- 1/2 cup (100 g) granulated sugar
- Zest of 1 large lemon
- 1/2 cup (113.5 g) butter, room temperature
- 1/4 cup (55 g) brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups (175 g) all-purpose flour
- 3/4 cup (75 g) frozen raspberries, chopped small
- Flaked salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- In a large mixing bowl, mix together granulated sugar and lemon zest with fingers until fragrant.
- Add butter and brown sugar and mix on medium-high speed for 3–4 minutes until light and fluffy.
- Add egg yolk, vanilla, and lemon juice and mix together.
- Slowly mix in salt, baking powder, baking soda, and flour without overmixing.
- Chop frozen raspberries into small pieces and gently fold into the dough.
- Scoop dough into large balls (about 3 tablespoons each) and place 5 per baking sheet. Sprinkle with flaked salt.
- Bake for 12–15 minutes until edges are lightly golden. Let cookies rest on the pan before transferring.
Notes
- Keep raspberries frozen until ready to use to prevent color bleeding.
- Frozen raspberries work better than fresh for this recipe.
- Use grams for more precise measurements if possible.
- Lightly spoon flour into measuring cup to avoid packing.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 233
- Sugar: 18 g
- Sodium: 267 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 48 mg