Description
These Lemon Raspberry Cookies are a delightful blend of tangy lemon zest, juicy raspberries, and a touch of sweetness, baked to a perfect light golden brown. Soft and flavorful, these cookies are ideal for a refreshing treat or an elegant dessert.
Ingredients
Scale
Main Ingredients
- ½ cup granulated sugar
- 1 large lemon, zested
- ½ cup butter, room temperature
- ¼ cup brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups all-purpose flour
- ¾ cup frozen raspberries, chopped small
- Flaked salt for sprinkling
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix sugar and lemon zest: In a large mixing bowl, combine the granulated sugar and lemon zest using your fingers to release the lemon’s fragrant oils, enhancing the cookie’s aroma.
- Add wet ingredients: Add the softened butter and brown sugar to the sugar and zest mixture. Mix on medium-high speed for 3-4 minutes until the mixture is light and fluffy. Then incorporate the egg yolk, vanilla extract, and lemon juice, mixing until combined.
- Incorporate dry ingredients: Gradually add the salt, baking powder, baking soda, and flour to the wet mixture. Mix gently and stop as soon as you notice some flour remnants in the bowl to avoid overmixing and ensure tender cookies.
- Fold in raspberries: Chop the frozen raspberries into small pieces and fold them lightly into the dough, taking care not to overmix to prevent the juice from bleeding throughout the dough.
- Form cookie dough balls: Using a 3-tablespoon cookie scoop, portion the dough into large balls. Place 5 dough balls on each lined baking sheet and sprinkle with flaked salt for added texture and flavor.
- Bake cookies: Bake the cookies in the preheated oven for 12-15 minutes, until the edges are lightly golden brown. After removing from the oven, let the cookies sit on the baking sheet to finish cooking through the residual heat, ensuring a soft and chewy center.
Notes
- Use frozen raspberries directly without thawing to minimize juice bleeding and maintain dough consistency.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Scooping dough into larger balls yields soft, chewy cookies with a slightly gooey center.
- Flaked salt on top enhances the lemon and raspberry flavors by adding a subtle crunch and saltiness.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Raspberry Cookies, Lemon Cookies, Raspberry Cookies, Baked Cookies, Soft Cookies, Citrus Cookies, Summer Cookies, Dessert Recipe
