Ingredients
Scale
- ½ cup 113g unsalted butter, softened
- ½ cup 110g light brown sugar
- ¼ cup 50g granulated sugar
- 2 tsp freshly grated lemon zest
- 1 egg
- 1 tsp lemon juice
- 1 tsp pure vanilla extract
- 1½ cups 215g all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- ¾ cup 85g frozen raspberries, crumbled
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, sugars, and lemon zest until light and fluffy.
- Add egg, lemon juice, and vanilla extract. Mix until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into wet until just combined.
- Gently fold in frozen crumbled raspberries.
- Scoop dough onto trays and bake for 11–13 minutes or until edges are lightly golden.
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.
Notes
| Calories | Total Fat | Carbs | Protein | Sugar | Fiber |
|---|---|---|---|---|---|
| 150 | 7g | 20g | 2g | 11g | 1.5g |
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Cuisine: American