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Lemon Raspberry Cookies

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A delightful treat combining the bright zest of lemon with the sweet-tart burst of raspberries.

Ingredients

Scale
  • 3/4 cup frozen raspberries
  • 1 large lemon (zest and juice)
  • 1 large egg yolk
  • 1 tablespoon fresh lemon juice
  • 1/2 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • Flaked sea salt (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a couple of baking sheets with parchment paper.
  3. Cream the butter and sugars until light and fluffy.
  4. Add the egg yolk, lemon juice, and vanilla extract, mixing until combined.
  5. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
  6. Gradually add the dry ingredients to the wet ingredients until just combined.
  7. Fold in the frozen raspberries gently.
  8. Scoop heaping tablespoons of dough onto the prepared baking sheet.
  9. Sprinkle flaked sea salt on top before baking.
  10. Bake for about 12-15 minutes or until edges are lightly golden.
  11. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For a vegan version, you can replace the egg yolk with a flax egg.

Nutrition

Keywords: lemon cookies, raspberry cookies, dessert, baked treats, easy cookies

Find it online: https://mapleladle.com/lemon-raspberry-cookies/