Lemon Raspberry Cookies Recipe
Delight in these zesty Lemon Raspberry Cookies, combining bright lemon flavor with bursts of sweet-tart raspberries baked into a soft, buttery cookie with a hint of flaked salt for the perfect balance.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 27-30 minutes
- Yield: About 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- ½ cup (100 g) granulated sugar
- Zest of 1 large lemon
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1¼ cups (175 g) all-purpose flour
Wet Ingredients
- ½ cup (113 g) butter, room temperature
- ¼ cup (55 g) brown sugar
- 1 large egg yolk
- 1 tbsp lemon juice (about half a lemon)
- 1 tsp vanilla extract
Add-ins
- ¾ cup (75 g) frozen raspberries, chopped
Topping
- Flaked salt, for sprinkling
Instructions
- Preheat and prepare baking sheets. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure cookies don’t stick and bake evenly.
- Create lemon-scented sugar. Rub the granulated sugar and lemon zest together until fragrant; this releases the oils from the zest, enhancing the lemon flavor throughout the cookies.
- Cream butter and sugars. Using a mixer on medium-high speed, cream the softened butter and brown sugar together for 3 to 4 minutes until the mixture is light and fluffy, which helps create a tender texture.
- Add wet ingredients. Mix in the egg yolk, lemon juice, and vanilla extract thoroughly to combine the flavors and bind the dough.
- Incorporate dry ingredients. Gradually add the salt, baking powder, baking soda, and flour, mixing just until everything is combined to avoid overworking the dough and toughening the cookies.
- Fold in raspberries. Gently fold in the chopped frozen raspberries to distribute them evenly without crushing them, preserving their shape and juices.
- Shape and sprinkle. Scoop the dough into 3-tablespoon sized balls and place 5 on each prepared baking sheet, then lightly sprinkle flaked salt on top of each ball to enhance the flavors.
- Bake and cool. Bake the cookies for 12 to 15 minutes, watching for the edges to turn golden. Remove from oven and let them cool on the baking sheet to finish baking and set up before transferring to a wire rack.
Notes
- Using frozen raspberries helps minimize excess moisture in the dough while still providing vibrant fruit flavor.
- Do not overmix the dough once the flour is added, to keep cookies tender.
- Flaked salt on top adds an excellent contrast to the sweetness; adjust quantity or omit based on preference.
- For softer cookies, underbake slightly and let them finish cooking on the hot baking sheet.
- Store cooled cookies in an airtight container for up to 3 days for best freshness.
Keywords: lemon raspberry cookies, lemon cookies, raspberry cookies, citrus cookies, baked cookies, sweet and tart cookies
Find it online: https://todayquickmeals.com/lemon-raspberry-cookies-recipe/
