Ingredients
Wet Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 tbsp freshly grated lemon zest
- 1 large egg
- 1 tsp (5ml) lemon juice
- 1 tsp (5ml) vanilla bean paste
Dry Ingredients
- 1 ½ cups (215g) all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
Fruit
- ¾ cup (85g) frozen raspberries, crumbled
Instructions
- Cream Butter and Sugars: In a large bowl, combine the softened butter, light brown sugar, granulated sugar, and freshly grated lemon zest. Using an electric hand mixer or stand mixer, beat on medium speed for 1-2 minutes until the mixture is pale and fluffy. Then, add the egg and beat until fully incorporated. Mix in the lemon juice and vanilla bean paste to infuse bright citrus and vanilla flavors.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly blended. This ensures the leavening agents and salt distribute uniformly throughout the dough.
- Combine Dry and Wet Mixtures: Gently fold the dry ingredients into the butter mixture by hand until mostly incorporated. Be careful not to overmix to retain a tender cookie texture.
- Fold in Raspberries: Carefully crumble the frozen raspberries and fold them into the dough gently with a few strokes to distribute the berries without turning the entire dough red. Using a spatula, lift and fold the dough to create layers of lemon dough and raspberry streaks. This method helps the final cookie have appealing bursts of raspberry throughout.
- Chill Dough and Preheat Oven: Place the dough in the refrigerator to chill while you preheat the oven to 350°F (175°C). Line two large cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop and Bake: Using a medium 1.35-oz cookie scoop or two large spoons, scoop mounds of dough onto the parchment-lined baking sheets, spacing them adequately. Bake in the preheated oven for 12-14 minutes or until the cookies are lightly golden brown around the edges.
- Cool Cookies: Allow the cookies to cool on the baking sheets for about a minute to firm up slightly, then transfer them to a wire rack to cool completely. This prevents sogginess and preserves the cookie’s texture.
Notes
- Using frozen raspberries rather than fresh prevents the dough from becoming too wet.
- Be gentle when folding in raspberries to maintain the pretty red streaks in the cookies.
- Chilling the dough before baking helps control spreading and intensifies flavor.
- For extra lemony flavor, you can add a bit more lemon zest or a touch of lemon extract if desired.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
