Lemon Raspberry Cookies Recipe
These Lemon Raspberry Cookies offer a delightful combination of tangy lemon zest and juicy raspberries baked into soft, slightly golden cookies. Perfectly balanced with a touch of vanilla and sprinkled with flaky salt, they are a refreshing twist on classic fruit cookies that are quick and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 27-30 minutes
- Yield: 10 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- ½ cup butter, room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (about half a lemon)
- ½ cup frozen raspberries, chopped small
Additional Ingredients
- 1 large lemon, zested
- Flaked salt for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and 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 with the lemon zest using your fingers. This helps release the oils in the zest, making the cookies more fragrant and flavorful.
- Cream Butter and Sugars: Add the butter and brown sugar to the bowl and mix on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy, which will contribute to the cookie’s texture.
- Add Wet Ingredients: Incorporate the egg yolk, vanilla extract, and lemon juice into the butter and sugar mixture. Mix well to combine all the wet ingredients evenly.
- Combine Dry Ingredients: Slowly add the salt, baking powder, baking soda, and flour to the wet mixture. Mix gently and stop as soon as there are still some streaks of flour remaining to avoid overmixing, which can make cookies tough.
- Fold in Raspberries: Chop the frozen raspberries into small pieces and carefully fold them into the cookie dough. Be gentle to prevent the juice from bleeding and coloring the entire dough.
- Form Cookie Dough Balls: Using a 3-tablespoon cookie scoop, scoop the dough into large balls. Place five dough balls evenly spaced on each prepared baking sheet. Lightly sprinkle each ball with flaky salt for a subtle salty contrast.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes until the edges are lightly golden brown but the centers remain soft. Remove from oven and let them rest on the baking sheet to finish cooking slightly in the center before transferring to a wire rack.
Notes
- Using frozen raspberries helps to contain the juice and gives a fresh burst of flavor without overly wetting the dough.
- Do not overmix the dough once you add the flour to maintain a tender cookie texture.
- The flaked salt on top is optional but adds a nice flavor contrast to the sweetness and tartness.
- Let cookies cool on the baking sheet before transferring to prevent breakage as they are still soft when hot.
- You can substitute lemon juice and zest with lime for a different citrus twist.
Keywords: Lemon Raspberry Cookies, citrus cookies, berry cookies, soft cookies, homemade cookies, easy baking, dessert recipe
Find it online: https://kochenmitviktoria.com/lemon-raspberry-cookies-recipe/
