VNiceFood
Delicious Lemon Raspberry Cookies: A Quick, Eggless Delight
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 9
- Calories
- 233 kcal
- Protein
- 2.00 g
- Carbs
- 32.00 g
- Fat
- 11.00 g
Ingredients
- ½ cupgranulated sugar
- 1 largelemon zested
- ½ cupbutter (room temperature)
- ¼ cupbrown sugar
- 1 largeegg yolk
- 1 tablespoonlemon juice
- 1 teaspoonvanilla
- ½ teaspoonsalt
- ½ teaspoonbaking powder
- ¼ teaspoonbaking soda
- 1¼ cupsall-purpose flour
- ¾ cupfrozen raspberries, chopped small
- —flaked salt for sprinkling
Instructions
- 1
Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- 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
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
Slowly mix in salt, baking powder, baking soda and flour being careful not to over mix.
- 5
Chop or break up frozen raspberries into little pieces and lightly fold into cookie dough.
- 6
Scoop the dough into large balls, place 5 cookie dough balls on your lined baking sheet, and sprinkle with flaked salt.
- 7
Bake the cookies for 12-15 minutes until they are lightly golden brown at the edges.