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Step 1
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.
Step 2
In the bowl of a stand mixer, cream together the butter and sugar on medium power until light and fluffy (approximately 3 minutes). Reduce to low speed and add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix well, scraping down the sides of the bowl when needed.
Step 3
In a separate mixing bowl, sift together the baking powder, baking soda, and flour.
Step 4
With the mixer on low, slowly add the dry ingredients to the wet ingredients until just combined. Use a rubber spatula or wooden spoon and mix in the frozen raspberries (do not overmix!)
Step 5
Using a cookie scoop, drop the dough onto the prepared cookie sheet (approximately 1 heaping tablespoon per cookie). The dough is extremely sticky so it is much more difficult, messy, and time-consuming to use a regular spoon, so use a scooper if you have one.
Step 6
Bake for approximately 14-16 minutes or until they are no longer shiny on the top and they are just starting to turn golden brown around the edges.
Step 7
Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a cooling rack to cool completely.