Lemon Raspberry Cookies Recipe
These Lemon Raspberry Cookies are a delightful blend of tangy lemon and sweet raspberries, baked to perfection with a tender, buttery crumb. The subtle zest and juice of fresh lemon paired with bursts of juicy raspberries make these cookies a refreshing treat, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 27-30 minutes
- Yield: 10 cookies 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1¼ cups (175 g) all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
Wet Ingredients
- ½ cup (113 g) butter, room temperature
- ¼ cup (55 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg yolk
- 1 Tbsp lemon juice (about half a lemon)
- 1 tsp vanilla extract
- Zest of 1 large lemon
Fruit
- ¾ cup (75 g) frozen raspberries, chopped
Finishing
- Flaked salt, for sprinkling
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Sugar and Lemon Zest: Rub the granulated sugar and lemon zest together between your fingers until fragrant, releasing the lemon’s essential oils and infusing the sugar with bright citrus flavor.
- Cream Butter and Sugars: Using a mixer on medium-high speed, cream together the butter and brown sugar for 3–4 minutes until the mixture is light and fluffy, creating a smooth base for the cookies.
- Add Wet Ingredients: Mix in the egg yolk, lemon juice, and vanilla extract until fully incorporated, which adds moisture and flavor to the dough.
- Incorporate Dry Ingredients: Gradually add the salt, baking powder, baking soda, and all-purpose flour to the wet mixture, mixing gently until just combined to form the cookie dough without overworking.
- Fold in Raspberries: Gently fold the chopped frozen raspberries into the dough, distributing the fruit evenly while avoiding crushing them completely.
- Shape Cookies: Scoop the dough into 3-tablespoon balls, placing five on each prepared baking sheet to allow room for spreading, then sprinkle each with a pinch of flaked salt for a savory contrast.
- Bake and Cool: Bake cookies for 12–15 minutes until the edges begin to turn golden brown. Remove from oven and let cool on the baking sheet to finish baking and set properly.
Notes
- Using frozen raspberries helps prevent the dough from becoming too wet and mushy.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Letting the cookies cool on the baking sheet ensures they finish setting without breaking apart.
- Flaked salt adds a lovely texture and enhances the lemon and raspberry flavors.
- If fresh lemons are unavailable, bottled lemon juice can be used but fresh zest is preferred for optimum flavor.
Keywords: lemon raspberry cookies, lemon cookies, raspberry cookies, baked cookies, citrus dessert, sweet and tangy cookies
Find it online: https://tastygenius.com/lemon-raspberry-cookies-recipe/
