Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In a large bowl using a hand or stand mixer, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the egg, lemon zest, lemon juice, and vanilla extract. Beat on medium speed until combined, about 1 minute.
- Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Do not overmix.
- Gently fold in the fresh raspberries with a spatula.
- Drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden. The centers will look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
For best results, use room temperature butter and egg to ensure a smooth dough.
If using frozen raspberries, do not thaw them before adding to the dough to avoid excess moisture.
A simple lemon glaze can be added by mixing 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice and drizzling over cooled cookies.
If using frozen raspberries, do not thaw them before adding to the dough to avoid excess moisture.
A simple lemon glaze can be added by mixing 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice and drizzling over cooled cookies.