Zesty Lemon Raspberry Cookies: A Must-Try Recipe

Instructions

1. 1

   Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

2. 2

   In a large mixing bowl mix together granulated sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant.

3. 3

   Add butter and brown sugar and mix on medium-high speed for about 3-4 minutes, or until light and fluffy. Add egg yolk, vanilla and lemon juice and mix together.

4. 4

   Slowly mix in salt, baking powder, baking soda and flour being careful not to over mix. Stop when there are still some flour remnants around the bowl.

5. 5

   Chop or break up frozen raspberries into small pieces and lightly fold into cookie dough.

6. 6

   Scoop the dough into large balls, place 5 cookie dough balls on the lined baking sheet. Sprinkle with flaked salt.

7. 7

   Bake the cookies for 12-15 minutes until light golden brown around the edges.

8. 8

   Let them sit on the pan to finish cooking slightly in the middle.