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Lemon Raspberry Cookies Recipe

Lemon Raspberry Cookies Recipe
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★★★★★

4.9 from 21 reviews

These Lemon Raspberry Cookies are a delightful blend of tangy lemon zest and fresh raspberries baked into a soft, buttery cookie. They offer a refreshing twist on traditional cookies with a hint of tartness balanced by the sweetness of sugar and brown sugar, topped off with a sprinkle of flaky salt for a perfect bite every time.

Ingredients

Scale

Dry Ingredients

  • ½ cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1¼ cups all-purpose flour

Wet Ingredients

  • 1 large lemon, zested
  • ½ cup butter, room temperature
  • ¼ cup brown sugar
  • 1 large egg yolk
  • 1 tablespoon lemon juice (about half a lemon)
  • 1 teaspoon vanilla extract

Fruit

  • ¾ cup frozen raspberries, chopped small

Topping

  • Flaked salt for sprinkling

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
  2. Mix Sugar and Zest: In a large mixing bowl, rub the granulated sugar together with the lemon zest using your fingers. This helps release the lemon’s fragrant oils, enhancing the cookie’s flavor.
  3. Cream Butter and Sugars: Add the room temperature butter and brown sugar to the bowl. Using a mixer on medium-high speed, beat the mixture for 3-4 minutes until it becomes light and fluffy.
  4. Add Egg Yolk and Flavorings: Incorporate the egg yolk, vanilla extract, and lemon juice into the creamed sugar and butter mixture. Mix until all ingredients are well combined.
  5. Combine Dry Ingredients: Slowly add the salt, baking powder, baking soda, and flour to the wet ingredients. Mix gently until just combined, leaving some flour remnants to avoid overmixing which maintains the cookie’s tenderness.
  6. Fold in Raspberries: Gently fold in the chopped frozen raspberries. Be careful not to overmix, so the raspberry juices do not bleed too much, keeping the dough vibrant and fresh.
  7. Shape Cookie Dough: Using a 3-tablespoon cookie scoop or spoon, scoop large balls of dough and place five on each prepared baking sheet, spacing them evenly.
  8. Sprinkle Salt: Lightly sprinkle flaked salt on top of each cookie dough ball to enhance flavor and provide a subtle salty contrast.
  9. Bake: Bake the cookies for 12-15 minutes, watching for a light golden brown color around the edges. Remove from oven and allow them to cool on the pan to finish cooking and set in the center.

Notes

  • Chopping frozen raspberries keeps the dough from becoming too wet; avoid thawing them before folding into the dough.
  • For best flavor, allow the lemon zest and sugar to sit together for a few minutes before mixing with other ingredients.
  • Do not overmix the dough to keep cookies tender and prevent spreading.
  • Flaked salt adds a pleasant contrast to the sweetness and should not be skipped.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Nutrition

Keywords: lemon cookies, raspberry cookies, lemon raspberry cookies, baked cookies, homemade cookies, fruity cookies, lemon dessert

Find it online: https://leofoster.com/lemon-raspberry-cookies-recipe/