Ingredients
Dry Ingredients
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups (175 g) all-purpose flour
- flaked salt for sprinkling
Wet Ingredients
- 1 large lemon, zested
- 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)
Fruit
- ¾ cup (75 g) frozen raspberries, chopped small
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Combine sugar and lemon zest: In a large mixing bowl, rub together the granulated sugar and lemon zest using your fingers. This releases the lemon oils and enhances the cookie’s lemon flavor and aroma.
- Cream butter and sugars: Add the room temperature butter and brown sugar to the lemon-sugar mixture. Mix on medium-high speed with an electric mixer for 3-4 minutes, until the mixture is light, fluffy, and well combined.
- Add egg yolk, lemon juice, and vanilla: Incorporate the egg yolk, lemon juice, and vanilla extract into the creamed mixture, mixing until smooth and uniform.
- Mix in dry ingredients carefully: Gradually add the salt, baking powder, baking soda, and flour into the wet mixture. Mix slowly and gently until just combined, leaving some flour patches visible to avoid overmixing and maintain a tender texture.
- Fold in raspberries: Chop or break frozen raspberries into small pieces and gently fold them into the dough. Be careful not to overmix to prevent the raspberry juice from bleeding too much into the dough.
- Portion dough onto baking sheets: Using a 3-tablespoon cookie scoop or spoon, scoop large balls of dough and place five on each lined baking sheet. Sprinkle each dough ball with a pinch of flaked salt to enhance flavor and contrast.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes. The cookies should have a light golden brown edge but still feel soft in the center. Remove from oven once done.
- Cool and finish: Allow the cookies to sit on the pan for a few minutes after baking; they will continue cooking slightly and set up in the middle. Then transfer to a wire rack to cool completely if desired before serving.
Notes
- Using room temperature butter is important for proper creaming and achieving a light, fluffy cookie texture.
- Be gentle folding in the raspberries to maintain their shape and color without bleeding too much juice into the dough.
- Scooping large dough balls ensures chewy centers and nice cookie size; feel free to adjust scoop size as preferred.
- Sprinkling flaked salt on top adds a lovely salty contrast to the sweet and tart flavors.
- Allow cookies to rest on the baking sheet after baking before moving to cool completely to prevent breaking and finish baking properly.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
