Ingredients
Scale
- ½ cup butter (softened)
- 1 cup granulated sugar
- ½ tsp pure vanilla extract
- 1 large egg (room temperature)
- ¼ tsp salt
- 1 lemon (zested and juiced)
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1½ cups all-purpose flour
- 1½ cups frozen raspberries
Optional:
- ¾ cup white or semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a stand mixer, cream butter and sugar until light and fluffy (about 3 minutes).
- Add vanilla, egg, salt, lemon zest, and juice. Mix until combined, scraping down the sides.
- In another bowl, whisk flour, baking soda, and baking powder.
- With mixer on low, gradually add dry ingredients to the wet mix.
- Gently fold in frozen raspberries using a spatula. Do not overmix.
- Use a cookie scoop to drop dough onto baking sheets (1 heaping tablespoon each).
- Bake for 14–16 minutes, until the tops are set and edges are slightly golden.
- Cool cookies on the sheet for 10 minutes, then transfer to a wire rack.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 145 kcal |
| Total Fat | 6 g |
| Saturated Fat | 3.5 g |
| Carbohydrates | 21 g |
| Sugar | 12 g |
| Protein | 2 g |
| Fiber | 1.5 g |
| Cholesterol | 20 mg |
| Sodium | 80 mg |
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert, Snack
- Cuisine: American