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Lemon Raspberry Cookies Recipe

Lemon Raspberry Cookies Recipe
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★★★★★

4.9 from 9 reviews

These Lemon Raspberry Cookies offer a delightful combination of tangy lemon zest and juicy raspberries baked into soft, buttery cookies. With a perfect balance of sweetness and a hint of tartness, complemented by the flaked salt topping, these cookies are a refreshing treat 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

Sugar & Flavorings

  • ½ cup (100 g) granulated sugar
  • 1 large lemon, zested
  • ¼ cup (55 g) brown sugar
  • 1 tablespoon lemon juice (about half a lemon)
  • 1 teaspoon vanilla extract

Wet Ingredients

  • ½ cup (113.5 g) butter, room temperature
  • 1 large egg yolk

Fruit

  • ¾ cup (75 g) frozen raspberries, chopped small

Finishing

  • Flaked salt for sprinkling

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure cookies don’t stick and bake evenly.
  2. Mix Sugar and Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar to release its fragrant oils, enhancing the lemon flavor throughout the cookie.
  3. Cream Butter and Sugars: Add the room temperature butter and brown sugar to the sugar-zest mixture. Beat on medium-high speed for about 3-4 minutes until the mixture becomes light and fluffy, incorporating plenty of air for a tender cookie.
  4. Add Egg Yolk and Flavorings: Mix in the egg yolk, vanilla extract, and lemon juice until all ingredients are fully combined and smooth.
  5. Incorporate Dry Ingredients: Gradually add the salt, baking powder, baking soda, and flour to the wet mixture. Mix slowly and stop as soon as you see some flour remnants left around the bowl to avoid overmixing, which could make cookies tough.
  6. Fold in Raspberries: Gently chop frozen raspberries into small pieces and fold them into the cookie dough carefully to prevent the juice from bleeding throughout the dough and discoloring it.
  7. Scoop Cookies: Using a 3-tablespoon cookie scoop, portion the dough into large balls. Place about five dough balls evenly spaced on each lined baking sheet and sprinkle the tops lightly with flaked salt to enhance flavor.
  8. Bake: Bake the cookies in the preheated oven for 12-15 minutes. Look for a light golden brown color around the edges.
  9. Cool and Finish Baking: Allow the cookies to rest on the baking sheet after removing from the oven to finish cooking in the residual heat, especially to ensure the centers are soft but cooked.

Notes

  • Use room temperature butter to ensure smooth creaming with sugars.
  • Be careful not to overmix the dough to maintain tender cookies.
  • Do not defrost raspberries prior to mixing to reduce bleeding.
  • Flaked salt on top adds a nice contrast to the sweet and tart flavors.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: lemon raspberry cookies, lemon cookies, raspberry desserts, homemade cookies, lemon zest cookies

Find it online: https://dinewithlily.com/lemon-raspberry-cookies-recipe/