Description
Soft and chewy lemon cookies made with fresh lemon zest and juice, filled with chopped raspberries for a balanced sweet and tart flavor.
Ingredients
Scale
- ½ cup granulated sugar
- Zest of 1 large lemon
- ½ cup unsalted butter, room temperature
- ¼ cup brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups all-purpose flour
- ¾ cup frozen raspberries, chopped
- Flaked salt
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Rub lemon zest into granulated sugar until fragrant.
- Cream butter and brown sugar with lemon sugar until light and fluffy.
- Mix in egg yolk, vanilla, and lemon juice.
- Add salt, baking powder, baking soda, and flour and mix just until combined.
- Gently fold in frozen raspberries.
- Scoop dough into large balls and place on baking sheets.
- Sprinkle with flaked salt.
- Bake for 12–15 minutes until edges are lightly golden.
Notes
- Keep raspberries frozen until ready to use.
- Do not overmix after adding flour.
- Bake slightly under for soft centers.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 233
- Sugar: 18 g
- Sodium: 267 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 48 mg