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 oven to 350°F (175°C) and line baking sheets with parchment paper.
- Rub granulated sugar and lemon zest together until fragrant.
- Cream in butter and brown sugar on medium-high speed for 3–4 minutes until light and fluffy.
- Mix in egg yolk, lemon juice, and vanilla extract.
- Add salt, baking powder, baking soda, and flour gradually, mixing until just combined.
- Fold in chopped frozen raspberries gently.
- Scoop dough into 3-tablespoon balls, placing 5 per baking sheet, and sprinkle with flaked salt.
- Bake 12–15 minutes until edges turn golden. Cool on the baking sheet.
Notes
- Using frozen raspberries prevents excessive bleeding into the dough.
- Add ½ cup white chocolate chips for extra sweetness.
- Smaller dough scoops yield more cookies; reduce baking time accordingly.
- Store in an airtight container at room temperature for 1–2 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian