Ingredients
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar, plus more for rolling
1/4 cup brown sugar, packed
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup frozen raspberries, chopped into 1/4 inch pieces
Flaked salt, for topping
1/2 cup white chocolate chips (optional)
Instructions
1-Rub lemon zest into sugar: Rub lemon zest into granulated sugar to release fragrant oils, then set aside.
2-Cream butter and sugars: Beat room temperature butter with the lemon sugar mixture and brown sugar until light and fluffy, about 2-3 minutes.
3-Add egg yolk and vanilla: Mix in the egg yolk and vanilla extract until just combined.
4-Combine dry ingredients: Whisk flour, baking soda, baking powder, and salt; gradually add to the wet mixture on low speed until no flour streaks remain, being careful not to overmix.
5-Fold in frozen raspberries: Gently fold in chopped frozen raspberries (¼-inch pieces) at the last moment to prevent bleeding.
6-Scoop, chill, and bake: Scoop dough balls, optionally roll in granulated sugar, then chill for 30 minutes. Bake at 350°F for 10-12 minutes until edges are set and lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.
Last Step:
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🫐 Use frozen raspberries straight from the freezer so they hold their shape and keep the dough from getting too wet during mixing.
⚖️ Measure flour by weight or use the spoon-and-level method to avoid packing in too much flour, which leads to dry cookies.
⏱️ Do not overbake — pull the cookies when the edges are lightly golden and the centers still look pale and soft, as they will continue to set while cooling.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 8g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 18mg