Lemon Raspberry Cookies Recipe
These Lemon Raspberry Cookies are delicate, bursting with fresh lemon zest and juice, combined with sweet and tart raspberries. Soft and slightly golden around the edges, they’re perfect for a light, fruity treat that bakes quickly and yields delightful flavors with a touch of flaked salt on top for contrast.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 22-25 minutes
- Yield: 9 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- ½ cup (100 g) granulated sugar
- 1 large lemon, zested
- ½ cup (113.5 g) butter, room temperature
- ¼ cup (55 g) brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups (175 g) all-purpose flour
- ¾ cup (75 g) frozen raspberries, chopped small
For Garnish
- Flaked salt for sprinkling
Instructions
- Preheat Oven: 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. Use your fingers to rub the zest into the sugar, releasing the lemon oils and enhancing the fragrance.
- Cream Butter and Sugars: Add the room temperature butter and brown sugar to the lemon-sugar mixture. Beat on medium-high speed for 3 to 4 minutes until the mixture becomes light and fluffy.
- Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and lemon juice until everything is well combined.
- Incorporate Dry Ingredients: Gradually add the salt, baking powder, baking soda, and flour to the wet mixture. Stir carefully to combine, stopping while some flour remnants remain to avoid overmixing.
- Fold in Raspberries: Chop the frozen raspberries into small pieces and gently fold them into the cookie dough. Avoid overmixing to prevent the juice from bleeding throughout the dough.
- Scoop Dough: Using a 3-tablespoon cookie scoop, form large dough balls and place 5 on each lined baking sheet. Sprinkle each dough ball lightly with flaked salt.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes or until the edges are lightly golden brown. After baking, allow cookies to rest on the pan to finish cooking slightly in the center.
Notes
- Do not thaw raspberries until just before mixing in to avoid juice bleeding and discoloring the dough.
- Frozen raspberries work best, but fresh raspberries can be used as an alternative.
- Using grams for flour measurement provides better accuracy; if using cups, lightly spoon the flour into the cup without packing.
Keywords: lemon raspberry cookies, lemon cookies, raspberry cookies, soft cookies, fruit cookies, baked cookies, lemon zest cookies
Find it online: https://busyrecipe.com/lemon-raspberry-cookies-recipe/