Description
These Lemon Raspberry Cookies combine a zesty lemon flavor with the tartness of frozen raspberries, creating a light, fluffy cookie with bursts of fruity freshness. Perfect for a sweet snack or a refreshing dessert, these cookies are easy to make with simple ingredients and a soft, golden finish.
Ingredients
Scale
Dry Ingredients
- 1¼ cups (175 g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) brown sugar
Wet Ingredients
- ½ cup (113.5 g) butter, room temperature
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla extract
- 1 large lemon, zested
Additional Ingredients
- ¾ cup (75 g) frozen raspberries, chopped small
- Flaked salt for sprinkling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Zest and Sugar: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar, releasing the lemon’s fragrant oils and enhancing the cookie’s citrus flavor.
- Cream Butter and Sugars: Add the room temperature butter and brown sugar to the bowl. Using a mixer on medium-high speed, beat the mixture for about 3-4 minutes until it becomes light and fluffy, which will help create a tender cookie texture.
- Add Egg and Flavorings: Mix in the egg yolk, vanilla extract, and lemon juice until they are fully incorporated into the butter mixture.
- Incorporate Dry Ingredients: Gradually add the salt, baking powder, baking soda, and all-purpose flour. Mix gently and stop when remnants of flour remain to avoid overmixing, which can toughen the cookies.
- Add Raspberries: Chop the frozen raspberries into small pieces and fold them lightly into the dough to distribute them evenly without bleeding juice into the dough, keeping the color vibrant.
- Scoop Dough and Salt: Using a 3 tablespoon cookie scoop, form dough balls and place five on each lined baking sheet, ensuring enough space between each. Sprinkle the tops lightly with flaked salt to add a subtle crunch and balance the sweetness.
- Bake: Bake the cookies for 12-15 minutes until the edges turn a light golden brown. After baking, let them sit on the pan for a few minutes to finish cooking and set in the center before transferring to a cooling rack.
Notes
- Keep the raspberries frozen until just before folding into the dough to prevent the color from bleeding.
- Frozen raspberries work better than fresh for this recipe, providing less moisture and more structure.
- Using grams for measuring flour ensures precision, but if unavailable, lightly spoon flour into the measuring cup instead of packing it.
Keywords: lemon raspberry cookies, lemon cookies, raspberry cookies, citrus cookies, fruit cookies, baked cookies, soft cookies, easy cookie recipe