Lemon 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
Scale
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
Find it online: https://dylangranv.com/lemon-raspberry-cookies-recipe-2/
