Description
These Lemon Raspberry Cookies combine bright lemon zest and juice with bursts of tart raspberries, creating a deliciously soft and fragrant treat perfect for any occasion. With a tender, buttery base and a sprinkle of flaked salt on top, these cookies balance sweet and tangy flavors beautifully.
Ingredients
Dry Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- ½ cup butter, room temperature
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla extract
- 1 large lemon, zested
Add-ins and Toppings
- ¾ cup frozen raspberries, chopped small
- Flaked salt for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ease cleanup.
- Mix Sugar and Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar to release the essential oils and deepen the lemon flavor.
- Cream Butter and Sugars: Add the softened butter and brown sugar to the lemon-sugar mixture. Beat on medium-high speed for 3-4 minutes until the mixture is light and fluffy, creating a smooth base for the cookies.
- Add Egg Yolk, Lemon Juice, and Vanilla: Incorporate the egg yolk, lemon juice, and vanilla extract into the creamed mixture. Mix until everything is fully combined, enhancing the moistness and flavor.
- Combine Dry Ingredients: In a small bowl, whisk together salt, baking powder, baking soda, and flour. Gradually add the dry ingredients to the wet mixture, stirring gently. Be careful not to overmix; stop when some flour streaks remain to keep the dough tender.
- Fold in Raspberries: Chop the frozen raspberries into small pieces and gently fold them into the dough. Avoid overmixing to prevent the raspberry juice from coloring the dough too much.
- Form Cookie Dough Balls: Using a 3-tablespoon cookie scoop, portion the dough into large balls. Place five dough balls on each prepared baking sheet, spacing them evenly. Lightly sprinkle the tops with flaked salt to enhance flavor contrast.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes. Look for edges that are lightly golden brown. Once baked, let the cookies cool on the baking sheets to finish cooking through and retain softness in the center.
Notes
- Chopping the frozen raspberries small and folding them gently helps prevent the dough from turning pink or overly wet.
- Do not overmix the flour into the wet ingredients to keep cookies tender.
- Using flaked salt on top adds a delicious contrast to the sweet and tart flavors.
- Let cookies cool on the baking sheet for a few minutes after baking to maintain a soft center.
- You can substitute fresh raspberries if preferred, but frozen raspberries work best for texture.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
