Lemon Raspberry Cookies Recipe
Delightfully tangy and sweet, these Lemon Raspberry Cookies combine the bright flavors of fresh lemon zest and juice with juicy frozen raspberries. Soft and tender with a hint of vanilla and a sprinkle of flaked salt on top, these cookies offer a perfect balance of tartness and sweetness, ideal for a refreshing treat or afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- ½ cup butter (room temperature)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 large lemon, zested
- ¾ cup frozen raspberries, chopped small
- Flaked salt for sprinkling
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix sugar and lemon zest: In a large mixing bowl, combine the granulated sugar and lemon zest using your fingers. This helps to release the lemon’s fragrant oils, enhancing the cookie’s 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 and fluffy, creating a tender texture for the cookies.
- Add egg yolk and flavorings: Incorporate the egg yolk, vanilla extract, and fresh lemon juice into the creamed mixture, mixing thoroughly to combine all the wet ingredients evenly.
- Incorporate dry ingredients: Gradually add salt, baking powder, baking soda, and flour to the wet mixture. Mix gently to avoid overworking the dough; some flour remnants around the bowl are okay.
- Fold in raspberries: Lightly fold in the chopped frozen raspberries, being careful not to mix too much or the raspberry juice will bleed into the dough, altering the texture and color.
- Scoop dough: Using a 3-tablespoon cookie scoop, form dough balls and place five on each prepared baking sheet, spacing them evenly. Sprinkle a pinch of flaked salt on top of each dough ball for a subtle salty contrast.
- Bake cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown. Allow the cookies to remain on the baking sheet after removing from the oven to finish cooking in the center and to firm up slightly.
Notes
- Using frozen raspberries preserves their tart flavor and prevents excessive bleeding if folded in gently.
- Allowing the cookies to cool a few minutes on the baking sheet helps maintain a soft center with slightly crisp edges.
- The flaked salt sprinkled on top enhances the sweetness and bright lemon flavor.
- Room temperature butter is essential for creaming properly and achieving a tender cookie texture.
- Do not overmix the dough once the flour is added to avoid tough cookies.
Keywords: lemon raspberry cookies, lemon cookies, raspberry cookies, soft cookies, citrus cookies, fruit cookies, homemade cookies
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