Description
Soft, buttery lemon cookies bursting with tart frozen raspberries and finished with a delicate sprinkle of flaky sea salt for the perfect sweet-tart bite.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg yolk
- 1 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- Zest of 1 large lemon
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup frozen raspberries, chopped small
- Flaky sea salt, for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the granulated sugar and fresh lemon zest. Rub the zest into the sugar with your fingertips for 1–2 minutes until the sugar feels like wet sand and becomes extremely fragrant.
- Add the room temperature butter and packed brown sugar to the lemon-infused sugar. Beat on medium-high speed for 3 to 4 minutes until light, fluffy, and pale in color.
- Mix in the egg yolk, pure vanilla extract, and fresh lemon juice until fully combined and smooth.
- Turn the mixer to low speed and gradually add the salt, baking powder, baking soda, and all-purpose flour. Mix just until combined, stopping when a few small streaks of flour remain.
- Gently fold the chopped frozen raspberries into the cookie dough with a rubber spatula. Do not overmix, or the berry juice may bleed and dye the dough red.
- Use a 3-tablespoon cookie scoop to portion the dough into large balls. Place about 5 dough balls on each prepared baking sheet and sprinkle the tops with flaky sea salt.
- Bake for 12–15 minutes, or until the edges are light golden brown and the centers look soft. Let the cookies cool on the baking sheets for 5 minutes so the centers finish setting before serving.
Notes
Keep the raspberries frozen until the exact moment you fold them into the dough to prevent bleeding. Rub the lemon zest into the sugar to release the natural citrus oils, and finish with flaky sea salt for a delicious contrast to the tart berries and sweet dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 13g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg