Description
Delightful cookies that combine the tangy taste of lemon with sweet and tart raspberries, perfect for any occasion.
Ingredients
- ½ cup granulated sugar
- 1 large lemon, zested
- ½ cup butter (room temperature)
- ¼ cup brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla
- 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 sprinkling
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Instructions
- 1. Preheat your oven to 350°F. Line 2 baking sheets with parchment paper.
- 2. In a large mixing bowl, mix together the granulated sugar and lemon zest with your fingers to release the fragrant oils.
- 3. Add the room temperature butter and brown sugar. Mix on medium-high speed for about 3-4 minutes, until light and fluffy.
- 4. Add the egg yolk, vanilla, and lemon juice, and mix until combined.
- 5. Gradually mix in the salt, baking powder, baking soda, and flour, being careful not to overmix.
- 6. Chop the frozen raspberries into small pieces and gently fold them into the cookie dough.
- 7. Scoop the dough into large balls, placing 5 on each lined baking sheet, and sprinkle with flaked salt.
- 8. Bake for 12-15 minutes, until golden brown around the edges. Allow to sit on the pan for a few minutes to finish cooking in the middle.