Description
These Lemon Raspberry Cookies are a delightful combination of zesty lemon and juicy raspberries baked into soft, flavorful treats. With a perfect balance of sweet and tart, these cookies feature a tender crumb with bursts of raspberry and a hint of lemon zest, finished with a sprinkle of flaked salt for an irresistible flavor contrast.
Ingredients
Scale
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
Topping
- Flaked salt for sprinkling
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Flavor the Sugar: In a large mixing bowl, combine granulated sugar with the lemon zest. Use your fingers to mix and rub the zest into the sugar, releasing fragrant oils and enhancing the lemon flavor.
- Cream Butter and Sugars: Add the room temperature butter and brown sugar to the bowl. Using an electric mixer on medium-high speed, beat for 3-4 minutes until the mixture is light, fluffy, and well combined.
- Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and lemon juice until smooth and incorporated throughout the batter.
- Incorporate Dry Ingredients: Gradually add the salt, baking powder, baking soda, and flour. Mix gently and just until most of the flour is absorbed, stopping when there are still some flour remnants to avoid overmixing and tough cookies.
- Fold in Raspberries: Chop or break the frozen raspberries into small pieces. Carefully fold them into the dough without overmixing to prevent the juice from bleeding and coloring the dough.
- Portion Dough: Using a 3-tablespoon cookie scoop or large spoon, form the dough into balls. Place five dough balls spaced evenly on each prepared baking sheet. Sprinkle each with a pinch of flaked salt for enhanced flavor.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the cookie edges are a light golden brown but centers remain soft.
- Cool Slightly: Allow cookies to rest on the baking sheet after removal from the oven to finish baking in residual heat, ensuring a tender center.
Notes
- Use raspberries directly from the freezer to prevent the dough from turning purple from the juice; add them just before baking and bake immediately.
- Fresh raspberries can be used but frozen raspberries tend to hold up better in the dough.
- Measurements in grams provide more precision, especially for flour — spoon flour lightly into cups to avoid packing if not using a scale.
Keywords: lemon raspberry cookies, lemon cookies, raspberry dessert, berry cookies, lemon zest cookies, easy baking, summer cookies