Description
These Lemon Raspberry Cookies combine the bright, zesty flavor of lemon with bursts of sweet, tart raspberries inside a soft, buttery cookie. The delicate balance of citrus and fruit, along with the sprinkle of flaked salt, creates a refreshing and irresistible treat perfect for any occasion.
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 zest
Fruit
- ¾ cup (75 g) frozen raspberries, chopped small
Finishing
- Flaked salt for sprinkling
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). 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. Rub the zest into the sugar with your fingers to release the fragrant oils and enhance the lemon aroma.
- Cream Butter and Sugars: Add the room temperature butter and brown sugar to the sugar mixture. Using a mixer on medium-high speed, beat for 3-4 minutes until the mixture becomes light and fluffy, which adds air to your dough for a tender cookie.
- Add Egg Yolk and Flavorings: Incorporate the egg yolk, vanilla extract, and lemon juice into the creamed butter mixture. Mix well to combine all the wet ingredients evenly.
- Add Dry Ingredients: Gradually add the salt, baking powder, baking soda, and all-purpose flour. Mix slowly to combine but stop as soon as the flour is mostly incorporated to avoid overmixing, which can make cookies tough.
- Fold in Raspberries: Chop frozen raspberries into small pieces and gently fold them into the dough. Be careful not to overmix to prevent the color from bleeding into the dough.
- Shape Cookies: Using a 3-tablespoon cookie scoop, portion the dough into large balls. Place five dough balls on each lined baking sheet, spacing them well apart. Lightly sprinkle each cookie ball with flaked salt to enhance flavor.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges turn a light golden brown. The centers may appear soft but will firm up as they cool.
- Cool Cookies: Let the cookies rest on the baking sheets after removing them from the oven to finish cooking through the residual heat. Then transfer to a wire rack to cool completely before serving.
Notes
- Do not thaw the raspberries before adding to dough; keep them frozen until the moment you fold them in to prevent color bleeding.
- Feel free to substitute with fresh raspberries, but frozen raspberries yield better texture and less moisture bleed.
- Using a kitchen scale for ingredients, especially flour, provides more accurate measurement and consistent results. If you don’t have one, lightly spoon flour into cups without packing it.
