Ingredients
Scale
- ½ cup granulated sugar
- Zest of 1 large lemon
- ½ cup butter, room temperature
- ¼ cup brown sugar
- 1 large egg yolk
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 1¼ cups all-purpose flour
- ¾ cup frozen raspberries, chopped
- Flaked salt, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Rub the granulated sugar and lemon zest together until fragrant.
- Cream in 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.
- Add salt, baking powder, baking soda, and flour gradually, mixing until just combined.
- Fold in the frozen chopped raspberries gently.
- Scoop dough into 3-tablespoon balls, place 5 per baking sheet, and sprinkle with flaked salt.
- Bake for 12–15 minutes until edges turn golden. Let cool on the baking sheet to finish baking.
Notes
- Using frozen raspberries prevents excessive bleeding into the dough.
- Add ½ cup white chocolate chips for extra sweetness.
- Smaller dough scoops yield more cookies; reduce baking time accordingly.
- Store in an airtight container at room temperature for 1–2 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14 g
- Sodium: 105 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg