Lemon Raspberry Cookies Recipe
Introduction
These Lemon Raspberry Cookies are a delightful blend of tangy citrus and sweet berries, perfect for spring and summer snacking. Soft, flavorful, and topped with a touch of flaked salt, they offer a refreshing twist on classic cookies.
Ingredients
- ½ cup (100 g) granulated sugar
- Zest of 1 large lemon
- 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
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 1¼ cups (175 g) all-purpose flour
- ¾ cup (75 g) frozen raspberries, chopped
- Flaked salt, for sprinkling
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: Rub the granulated sugar and lemon zest together until fragrant to release the oils.
- Step 3: Beat the butter and brown sugar on medium-high speed for 3–4 minutes until the mixture is light and fluffy.
- Step 4: Add the egg yolk, lemon juice, and vanilla extract and mix until combined.
- Step 5: Gradually add the salt, baking powder, baking soda, and flour, mixing just until incorporated.
- Step 6: Gently fold in the chopped frozen raspberries to avoid breaking them up too much.
- Step 7: Scoop the dough into 3-tablespoon balls, placing 5 on each baking sheet, and sprinkle with flaked salt.
- Step 8: Bake for 12–15 minutes, until the edges begin to turn golden. Let the cookies cool on the baking sheet to finish baking and set.
Tips & Variations
- Use frozen raspberries straight from the freezer to prevent the dough from becoming too wet.
- For a brighter lemon flavor, add an extra teaspoon of lemon zest to the dough.
- Try substituting fresh blueberries or chopped strawberries for a different berry twist.
- If you prefer softer cookies, bake closer to 12 minutes; for crisper edges, aim for 15 minutes.
Storage
Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 1 month. To refresh, thaw at room temperature and warm briefly in the oven if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of frozen?
Frozen raspberries work best because they hold their shape better during mixing and baking, preventing the dough from becoming too wet. If using fresh, gently pat them dry and fold in carefully.
Why do the cookies need to cool on the baking sheet?
Cooling on the baking sheet allows the cookies to finish baking gently from residual heat and helps them set without breaking apart when moved too soon.
PrintLemon Raspberry Cookies Recipe
Delight in these zesty Lemon Raspberry Cookies featuring a perfect balance of tangy lemon and sweet raspberries baked into a tender, buttery cookie. Ideal for a refreshing treat, these cookies combine bright citrus flavor with juicy fruit and a sprinkle of flaked salt for a sophisticated twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- ½ cup (100 g) granulated sugar
- Zest of 1 large lemon
- 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
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 1¼ cups (175 g) all-purpose flour
- ¾ cup (75 g) frozen raspberries, chopped
Topping
- Flaked salt, for sprinkling
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking.
- Flavor the sugar: Rub together the granulated sugar and lemon zest using your fingers until aromatic, which releases the oils and intensifies lemon flavor.
- Cream butter and sugars: In a mixing bowl, cream the butter and brown sugar together on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy, creating a smooth base for the dough.
- Add wet ingredients: Incorporate the egg yolk, fresh lemon juice, and vanilla extract into the creamed mixture, blending until combined for a bright, flavorful dough.
- Combine dry ingredients: Gradually add salt, baking powder, baking soda, and flour to the wet mixture, mixing just until everything is combined, careful not to overmix to keep the cookies tender.
- Fold in raspberries: Gently fold in the chopped frozen raspberries to distribute them evenly without breaking them up too much, preserving their juicy bursts in the cookie.
- Shape cookies: Use a tablespoon measure to scoop out 3-tablespoon balls of dough, placing five on each prepared baking sheet spaced apart to allow for spreading. Sprinkle each cookie lightly with flaked salt for a subtle savory note.
- Bake and cool: Bake the cookies for 12 to 15 minutes until the edges begin to turn a golden color. Remove from the oven and allow the cookies to cool on the baking sheets to finish baking and firm up.
Notes
- For best raspberry distribution, keep the berries frozen until folding into the dough.
- Do not overmix the dough once the flour is added to maintain a tender texture.
- If you prefer a more intense lemon flavor, add an extra teaspoon of lemon zest.
- Sprinkling flaked salt enhances the flavor by balancing sweetness with a mild savory touch.
- Store cookies in an airtight container at room temperature for up to 4 days.
Keywords: lemon raspberry cookies, lemon cookies, raspberry cookies, baked cookies, citrus cookies, berry cookies, dessert cookies
