Description
Delight in these zesty Lemon Raspberry Cookies that blend tangy lemon zest and juice with juicy raspberries for a burst of fresh flavor in every bite. Soft and tender with a hint of flaked salt on top, these cookies are perfect for a refreshing treat that’s easy to make.
Ingredients
Scale
Dry Ingredients
- 1¼ cups (175 g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- ½ cup (113.5 g) butter, room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla extract
- 1 large lemon, zested
Fruits and Toppings
- ¾ cup (75 g) frozen raspberries, chopped small
- Flaked salt for sprinkling
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Sugar and Lemon Zest: In a large bowl, rub the granulated sugar and lemon zest together with your fingers. This helps release the aromatic oils from the zest, making your cookies very fragrant.
- Cream Butter and Sugars: Add the room temperature butter and brown sugar to the bowl. Beat on medium-high speed for about 3-4 minutes, or until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and lemon juice until combined. These ingredients provide moisture and enhancing flavor that balances the tangy lemon.
- Incorporate Dry Ingredients: Gradually add the salt, baking powder, baking soda, and flour to the bowl. Mix gently, stopping when you still see some flour remnants to avoid overmixing, which could make the cookies tough.
- Fold in Raspberries: Carefully fold in the chopped frozen raspberries. Do this lightly to avoid crushing the berries and causing the dough to bleed a purple hue.
- Scoop and Salt: Using a 3-tablespoon cookie scoop, portion out the dough into large balls. Place five cookies on each lined baking sheet and sprinkle the tops with flaked salt to enhance the flavor contrast.
- Bake the Cookies: Bake for 12-15 minutes until the edges turn a light golden brown. This indicates the cookies are cooked through but still soft in the center.
- Cool and Rest: Allow the cookies to sit on the baking sheets after removing from the oven. This helps them finish cooking internally and firm up slightly for the ideal texture.
Notes
- Do not remove frozen raspberries from the freezer until ready to add to the dough to minimize juice bleed and maintain dough color.
- Fresh raspberries can be used but frozen tend to work better for this recipe.
- For accurate flour measurement, use grams and a kitchen scale if possible; otherwise, spoon flour lightly into the measuring cup without packing it.
Nutrition
- Serving Size: 1 cookie
- Calories: 233
- Sugar: 18g
- Sodium: 267mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.4g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 48mg
