Ingredients
½ cup (100 g) granulated sugar
Zest of 1 large lemon
½ cup (113.5 g) butter, room temperature
¼ cup (55 g) brown sugar
1 large egg yolk
1 tablespoon lemon juice (about half a lemon)
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
1¼ cups (175 g) all-purpose flour
¾ cup (75 g) frozen raspberries, chopped small
Flaked salt for sprinkling
Instructions
-
Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
-
Whisk granulated sugar and lemon zest, rubbing together to release oils.
-
Cream butter, brown sugar, and lemon sugar mixture until light and fluffy.
-
Add egg yolk, lemon juice, and vanilla extract; mix until combined.
-
Sift flour, salt, baking powder, and baking soda together.
-
Gradually add dry ingredients to wet, mixing just until combined.
-
Fold in chopped frozen raspberries gently to avoid breaking them.
-
Drop tablespoon-sized dough scoops on baking sheet spaced 2 inches apart.
-
Sprinkle flaked salt on each cookie.
-
Bake 12-15 minutes until edges are lightly golden and centers set.
-
Cool 5 minutes on baking sheet, then transfer to wire rack to cool completely.
Notes
Substitute fresh raspberries finely chopped if preferred.
Add poppy seeds or white chocolate chips for texture variations.
Use lime zest and juice for a citrus twist.
Replace flaked salt with coarse sugar for a sweeter finish.
Freeze dough up to 3 months; thaw in refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
