Ingredients
Scale
- 3/4 cup Granulated Sugar
- 1 tablespoon Lemon Zest
- 1/2 cup Butter (room temperature)
- 1/2 cup Brown Sugar
- 1 large Egg Yolk
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 3/4 cups All-Purpose Flour
- 1 cup Frozen Raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter, granulated sugar, brown sugar, lemon zest, lemon juice, vanilla extract, and egg yolk until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually combine with the wet ingredients until fully mixed.
- Fold in chopped frozen raspberries.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Sprinkle each cookie with flaked salt.
- Bake for 12–15 minutes until edges are golden but centers remain soft.
- Cool for about 5 minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: <2g
- Cholesterol: 25mg
Keywords: Use fresh lemon juice and zest for optimal flavor. Chill the dough for at least 15 minutes to prevent spreading during baking.