Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Combine granulated sugar with lemon zest until well blended.
- Cream softened butter and brown sugar into the lemon-sugar mixture until light and fluffy, about 3-4 minutes.
- Add egg yolk, vanilla extract, and lemon juice into the creamed mixture and blend until fully combined.
- Whisk together salt, baking powder, baking soda, and flour; gradually mix into the wet ingredients without over-mixing.
- Fold in chopped frozen raspberries until evenly distributed.
- Scoop cookie dough onto the prepared baking sheets, leaving space between each scoop.
- Sprinkle flaked salt over the cookie dough mounds and bake for 12-15 minutes until edges are golden brown.
- Let cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to 2 days. For longer preservation, store in the fridge up to 5 days or freeze for up to 3 months.