Description
These Lemon Raspberry Cookies combine bright lemon zest and juice with sweet, tender raspberries for a delightful burst of flavor in every bite. Buttery, soft, and lightly golden around the edges, these cookies are perfect for a refreshing dessert or teatime treat.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup (113.5 g) butter, room temperature
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) brown sugar
- 1 teaspoon lemon zest (from 1 large lemon)
- 1/2 teaspoon (0.5 teaspoon) salt
- 1/2 teaspoon (0.5 teaspoon) baking powder
- 1/4 teaspoon (0.25 teaspoon) baking soda
- 1 1/4 cups (175 g) all-purpose flour
Add-ins
- 3/4 cup (75 g) frozen raspberries, chopped small
- Flaked salt for sprinkling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Combine Sugar and Lemon Zest: In a large mixing bowl, rub together the granulated sugar and lemon zest with your fingers. This releases the lemon oils and enhances citrus flavor in the cookies.
- Cream Butter and Sugars: Add the room temperature butter and brown sugar to the bowl and beat on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and lemon juice thoroughly until combined.
- Incorporate Dry Ingredients: Slowly add salt, baking powder, baking soda, and flour into the mixture. Mix gently, stopping when some flour is still visible to avoid overmixing.
- Fold in Raspberries: Chop frozen raspberries into small pieces and lightly fold them into the dough to prevent them from bleeding too much juice into the batter.
- Form Cookie Balls: Using a 3-tablespoon cookie scoop or spoon, form large dough balls. Place 5 balls on each lined baking sheet, spaced apart. Sprinkle with flaked salt on top.
- Bake: Bake the cookies for 12-15 minutes until the edges turn a light golden brown.
- Cool: Let the cookies cool on the baking sheets to allow the centers to finish cooking and set up before transferring them to a wire rack.
Notes
- Keep raspberries frozen until just before folding them into the dough to minimize juice bleeding that can discolor the dough.
- Fresh raspberries can be used, but frozen raspberries tend to maintain the cookie texture better.
- For best results measuring flour, use grams and lightly spoon it into measuring cups rather than packing it down to avoid dense cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
