Description
These Lemon Raspberry Cookies are a delightful combination of tangy lemon zest, juicy raspberries, and buttery cookie goodness. Perfect for a sweet treat any time of day!
Ingredients
Scale
Cookie Dough:
- 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
- Flaked salt, for sprinkling
Add-ins:
- ¾ cup (75 g) frozen raspberries, chopped
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare lemon sugar: Rub the granulated sugar and lemon zest together until fragrant.
- Cream butter and sugar: Cream in the butter and brown sugar on medium-high speed for 3–4 minutes until light and fluffy.
- Mix in wet ingredients: Mix in the egg yolk, lemon juice, and vanilla extract.
- Add dry ingredients: Add salt, baking powder, baking soda, and flour gradually, mixing until just combined.
- Fold in raspberries: Fold in the frozen chopped raspberries gently.
- Scoop and bake: Scoop the dough into 3-tablespoon balls, placing 5 on each baking sheet, and sprinkle with flaked salt. Bake for 12–15 minutes until edges begin to turn golden. Let cool on the baking sheet to finish baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg