RecipeCastle
The Lemon Raspberry Cookies I Bring to Every Summer Party
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 9
- Calories
- 233 kcal
- Carbs
- 32.00 g
Ingredients
- ½ cupgranulated sugar
- 1 largelemon zested
- ½ cupbutter (room temperature)
- ¼ cupbrown sugar
- 1 largeegg yolk
- 1 tablespoonlemon juice ((about half a lemon))
- 1 teaspoonvanilla
- ½ teaspoonsalt
- ½ teaspoonbaking powder
- ¼ teaspoonbaking soda
- 1¼ cupsall-purpose flour
- ¾ cupfrozen raspberries, chopped small
- —flaked salt for sprinkling
Instructions
- 1
Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- 2
In a large mixing bowl, mix together granulated sugar and lemon zest.
- 3
Add butter and brown sugar and mix on medium-high speed for about 3-4 minutes until light and fluffy. Add egg yolk, vanilla, and lemon juice.
- 4
Slowly mix in salt, baking powder, baking soda, and flour. Stop mixing when you still have some flour remnants.
- 5
Chop or break up frozen raspberries into little pieces and fold into the dough carefully.
- 6
Scoop the dough into large balls and place on lined baking sheet. Sprinkle with flaked salt.
- 7
Bake cookies for 12-15 minutes until golden brown around the edges.