Lemon Raspberry Cookies

Instructions

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1. 1 Place frozen raspberries in a resealable plastic bag and seal the bag. Use your hand to press down on the raspberries and break them into smaller pieces (don’t completely crush them, just break the raspberries up a little bit). Add 1/2 teaspoon corn starch to the bag, and shake until the raspberries are evenly coated. Place the bag into the freezer until needed.
2. 2 Beat butter, 1 cup sugar, lemon zest, and salt together in a large bowl until light and fluffy, 2 to 3 minutes. Add egg yolks, lemon juice and vanilla and beat until incorporated. Add 1 1/3 cups flour, remaining 2 teaspoons corn starch, baking powder and baking soda and mix on low speed until just incorporated. Add in remaining 1 1/3 cups flour and mix until just incorporated; dough will be very thick.
3. 3 Remove raspberries from the freezer and add them to the dough. Stir dough a few times to swirl the raspberries throughout the dough. Use a medium cookie scoop (1.5 tablespoon in size) to scoop out dough; place dough balls onto a plate or cutting board. Chill dough balls in the freezer for about 10 minutes while the oven preheats.
4. 4 Preheat the oven to 350 degrees F (180 degrees C). Line several baking sheets with parchment paper.
5. 5 Pour remaining 1/2 cup sugar into a small bowl. Remove about 8-9 of dough balls from freezer (keep remaining dough balls in the freezer until needed). Roll the dough balls in sugar until coated, and place them 2 inches apart on a prepared baking sheet.
6. 6 Bake in the preheated oven until the edges of the cookies begin to turn golden brown, 15 to 17 minutes. Allow cookies to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Repeat the process with remaining dough balls.