Ingredients:
-
1/2 cup butter (softened)
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg (at room temperature)
- 1/4 tsp salt
- 1 lemon zested (zested)
- 1 lemon (juiced)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1.5 cups all-purpose flour
- 1.5 cup frozen raspberries
Preparation:
-
Preheat oven to 350 degrees F.
- Line 2 cookie sheets with parchment paper and set aside.
- In the bowl of a stand mixer, cream together the butter and sugar on medium power until light and fluffy (approximately 3 minutes).
- On low, add the vanilla extract, egg, lemon zest, and lemon juice to the bowl and mix well.
- Scrape down the sides of the bowl when needed.
- In a separate bowl, sift together the baking powder, baking soda and flour.
- With the mixer on low, slowly add the dry ingredients to the bowl and mix until just combined.
- Use a rubber spatula or wood spoon and mix in the frozen raspberries (do not overmix!)
- Using a cookie scoop, drop the dough onto the prepared cookie sheet (approximately 1 heaping tablespoon).
- The dough is extremely sticky so it is much more difficult, messy and time consuming to use a spoon, so use a scooper if you have one
- Bake for approximately 14-16 minutes or until they are no longer shiny on the top and just starting to brown around the edges.
- Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.
First Made:
2020-09-12
Yield:
18 cookies
Calories:
137 calories per cookie
