Description
Delightful cookies featuring a tangy lemon zest and sweet-tart raspberries with a soft, chewy texture.
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 the Oven: Start by preheating your oven to 350°F (175°C).
- Prep Your Sheets: Line two baking sheets with parchment paper.
- Combine Sugar & Zest: In a large bowl, rub the granulated sugar and lemon zest together until aromatic.
- Cream the Butters: Beat the butter and brown sugar until light and fluffy.
- Add the Egg Yolk: Mix in the egg yolk, lemon juice, and vanilla extract.
- Incorporate Dry Ingredients: Gradually sift in the salt, baking powder, baking soda, and flour.
- Fold in Raspberries: Gently fold in the frozen chopped raspberries.
- Scoop & Bake: Use a cookie scoop to form balls of dough, sprinkle with flaked salt, and bake for 12–15 minutes.
- Cool Down: Leave cookies on the sheet for a few minutes before transferring to a cooling rack.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free blend. Chilling the dough for 30 minutes can help with stickiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
Keywords: cookie, lemon, raspberry, dessert, baking