Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a big mixing bowl, rub the granulated sugar and lemon zest together with your fingers to release the oils.
- Add the softened butter and brown sugar, mixing on medium-high speed for 3-4 minutes until light and fluffy.
- Add the egg yolk, vanilla extract, and lemon juice, mixing until combined.
- Slowly add salt, baking powder, baking soda, and flour. Mix until just combined, being careful not to overmix.
- Gently fold in the chopped frozen raspberries.
- Scoop large balls of dough (about 3 tablespoons each) onto the prepared baking sheets, spacing them apart.
- Sprinkle flaked salt on top of the dough balls.
Baking
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
- Allow cookies to chill on the pan for a few minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Store cookies in an airtight container at room temperature for about a week or in the fridge for extra chewiness. They can also be frozen for later enjoyment. For enhanced lemon flavor, add lemon extract. To swap raspberries, use dried cranberries or fresh berries with reduced sugar.
