Ingredients
Scale
- ½ cup salted butter melted and cooled 10 minutes
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon lemon zest
- 1 ½ tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- 1 ½ cups unbleached all-purpose flour
- ½ teaspoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup frozen raspberries
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.
- Melt the butter and let it cool for 10 minutes while preparing the other ingredients.
- Roughly chop the frozen raspberries and return them to the freezer until needed.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt, then set aside.
- Zest the lemon and juice it, setting both aside.
- In a large bowl, mix the brown sugar, granulated sugar, and lemon zest. Rub together to intensify the flavor.
- Add the cooled butter, egg, and vanilla extract to the sugar mix, whisking until smooth. Stir in the lemon juice.
- Gradually combine the dry ingredients with the wet until just mixed, being careful not to overmix.
- Fold in the frozen raspberries and optional white chocolate chips gently.
- Using a cookie scoop, place dough onto the prepared baking sheets. The dough will be soft and slightly sticky.
- Bake for 12–14 minutes for cakier cookies or 9–11 minutes for softer ones, checking at 8 minutes if at high altitude.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Using unsalted butter? Increase kosher salt to ½ teaspoon.
For high altitude, reduce brown sugar by 1 tablespoon, and adjust baking powder and flour accordingly.
Store cookies in an airtight container for freshness.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg