(Yield: 24â30)
½ cup butter 1 cup sugar ½ teaspoon vanilla extract 1 large egg Ÿ teaspoon salt Zest of 1 lemon, about 1 tablespoon Juice of 1 lemon, about 2 tablespoons 1 ½ cups flour Ÿ teaspoon baking powder Ÿ teaspoon baking soda 1 ½ cups raspberries, frozen and crushed
Preheat oven to 350 degrees F. Line two cookies sheets with parchment paper.
In a standing mixer, cream together the butter and sugar on medium for two minutes. Add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix well. Add in flour, baking powder, and baking soda. Mix on low until just combined.
Add in the frozen crushed raspberries and stir gently. Donât overmix. *I like to put the raspberries in a baggie and crush with a mallet. No mess.
Using a spoon, drop the dough onto the prepared cookie sheets, about 1 tablespoon per cookie. The dough is quite moist, so if you have a cookie scooper, use that.
Bake for approximately 15â17 minutes until they are just brown around the edges.
Remove from oven and cool on the cookie sheet for about 5 minutes. Transfer to a cooling rack to cool completely.
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