Lemon Raspberry Cookies Recipe
These Lemon Raspberry Cookies are a delightful treat combining zesty lemon flavor with juicy raspberries baked into tender, buttery cookies. Perfect for a fresh twist on classic cookies, they balance sweetness and tartness with a hint of flaked salt to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- ½ cup (100 g) granulated sugar
- Zest of 1 large lemon
- ½ cup (113 g) butter, room temperature
- ¼ cup (55 g) brown sugar
- 1 large egg yolk
- 1 Tbsp lemon juice (about half a lemon)
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 1¼ cups (175 g) all-purpose flour
- ¾ cup (75 g) frozen raspberries, chopped
For Sprinkling
- Flaked salt, for sprinkling
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Flavor the Sugar: Rub the granulated sugar and lemon zest together until fragrant to release the essential oils in the zest, enhancing the lemon flavor in the cookies.
- Cream Butter and Sugar: Using an electric mixer, cream the butter and brown sugar on medium-high speed for 3–4 minutes until the mixture is light and fluffy, which helps create a tender texture.
- Add Wet Ingredients: Mix in the egg yolk, lemon juice, and vanilla extract thoroughly to combine, imparting flavor and moisture to the dough.
- Incorporate Dry Ingredients: Gradually add salt, baking powder, baking soda, and all-purpose flour, mixing just until combined to avoid overworking the dough and tough cookies.
- Fold in Raspberries: Gently fold the frozen chopped raspberries into the dough to evenly distribute without breaking them down too much.
- Shape Dough: Scoop the dough into 3-tablespoon balls and place 5 balls on each prepared baking sheet, spacing them adequately. Sprinkle each cookie ball with flaked salt to enhance the sweet and tart flavor contrast.
- Bake: Bake the cookies for 12–15 minutes or until the edges are golden and set. Let the cookies cool on the baking sheet to finish baking through and firm up before removing.
Notes
- Use frozen raspberries to prevent the cookies from becoming too wet, and chop them before folding in.
- Let the butter soften to room temperature for easier creaming and better texture.
- Do not overmix after adding flour to keep cookies tender.
- Flaked salt on top balances sweetness and enhances the raspberry flavor.
- Store cookies in an airtight container for up to 3 days to maintain freshness.
Keywords: lemon raspberry cookies, lemon zest cookies, berry cookies, homemade cookies, easy cookie recipe, baking with berries
Find it online: https://amayaharis.com/lemon-raspberry-cookies-recipe/
