Description
Soft and chewy cookies packed with fresh lemon flavor and juicy raspberries, finished with a hint of salt for balance.
Ingredients
- 1/2 cup (100 g) granulated sugar
- Zest of 1 lemon
- 1/2 cup (113 g) butter, room temperature
- 1/4 cup (55 g) brown sugar
- 1 egg yolk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/4 cups (175 g) all-purpose flour
- 3/4 cup (75 g) frozen raspberries, chopped
- Flaked salt (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Rub sugar and lemon zest together until fragrant.
- Cream butter and brown sugar until light and fluffy.
- Mix in egg yolk, lemon juice, and vanilla.
- Add dry ingredients and mix until just combined.
- Fold in raspberries gently.
- Scoop dough into balls and place on baking sheet.
- Sprinkle with flaked salt and bake 12–15 minutes.
- Cool on baking sheet before serving.
Notes
- Use frozen raspberries to prevent excess moisture.
- Do not overmix to keep cookies soft.
- Add white chocolate chips for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes