Description
These lemon raspberry cookies feature a soft and chewy lemon-infused cookie base, bursting with fresh raspberry pieces in every bite. Combining the bright zest and juice of lemon, these cookies offer a beautifully balanced sweet and tart flavor that is perfect for a delightful dessert or snack.
Ingredients
Cookie Dough
- ½ cup (100 g) granulated sugar
- 1 large lemon, zested
- ½ cup (113.5 g) butter, room temperature
- ¼ cup (55 g) 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 (175 g) all-purpose flour
- ¾ cup (75 g) frozen raspberries, chopped small
- Flaked salt for sprinkling
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Sugar and Lemon Zest: In a large mixing bowl, rub the granulated sugar and lemon zest together with your fingers. This helps release the lemon oils and enhances the cookie’s aroma and flavor.
- Cream Butter and Sugars: Add the room temperature butter and brown sugar to the lemon-scented sugar mixture. Using a mixer on medium-high speed, beat them together for 3 to 4 minutes until light and fluffy.
- Add Egg Yolk, Vanilla, and Lemon Juice: Incorporate the egg yolk, vanilla extract, and lemon juice into the butter mixture. Mix until well combined, ensuring a smooth and creamy texture.
- Mix Dry Ingredients into Wet: Gradually add salt, baking powder, baking soda, and all-purpose flour to the wet ingredients. Mix carefully to avoid overworking the dough, stopping when you still see a few patches of flour.
- Fold in Raspberries: Chop or break the frozen raspberries into small pieces and gently fold them into the dough. Avoid overmixing to prevent the berries from bleeding juice throughout the dough.
- Shape the Cookies: Using a 3-tablespoon cookie scoop, form large dough balls and place about five on each lined baking sheet. Sprinkle each cookie generously with flaked salt to enhance flavor.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges turn a light golden brown.
- Cool Slightly: After baking, allow the cookies to rest on the baking sheet for a few minutes so they finish cooking in the center and cool slightly before transferring to a wire rack.
Notes
- Using frozen raspberries prevents the dough from getting too wet too quickly and helps maintain the shape of the berries inside the cookies.
- Be careful not to overmix the dough once flour is added to keep the cookies tender and soft.
- Flaked salt on top adds a nice balance between sweet and savory flavor.
- Letting cookies rest on the baking sheet after baking allows gentle residual heat to finish the centers without drying them out.
- For softer cookies, slightly underbake and allow them to cool on the pan.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
