Description
These Lemon Raspberry Cookies blend the bright, zesty flavor of fresh lemon zest and juice with sweet, tart frozen raspberries, baked into soft, chewy cookies with a delightful sprinkling of flaked salt for a perfect balance of sweet and savory.
Ingredients
Scale
Dry Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- ½ cup granulated sugar
- 1 large lemon, zested
- ½ cup butter, room temperature
- ¼ cup brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla extract
Additional Ingredients
- ¾ cup frozen raspberries, chopped small
- 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 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 dough.
- Combine Wet Ingredients: Add the room temperature butter and brown sugar to the sugar-zest mixture. Beat on medium-high speed for 3 to 4 minutes until the mixture is light, fluffy, and well incorporated. Then add the egg yolk, vanilla extract, and lemon juice, mixing until just combined.
- Add Dry Ingredients: Gradually add the salt, baking powder, baking soda, and all-purpose flour to the wet ingredients. Stir gently to combine, being careful not to overmix. Some flour remnants around the bowl are okay; this helps keep the cookies tender.
- Fold in Raspberries: Chop or break the frozen raspberries into small pieces and gently fold them into the dough. Avoid overfolding to prevent the raspberry juice from bleeding too much into the dough.
- Shape Cookie Dough Balls: Scoop the dough into large cookie balls using a 3-tablespoon cookie scoop or spoon. Place five dough balls on each prepared baking sheet, spaced to allow for spreading. Sprinkle the tops lightly with flaked salt to enhance flavor contrast.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, until the edges turn a light golden brown. Remove from oven and let the cookies rest on the baking sheet to finish cooking and firm up in the center before transferring to a wire rack to cool completely.
Notes
- Using frozen raspberries helps prevent the dough from becoming too wet; chop them while still frozen for best results.
- Do not overmix the dough after adding flour to maintain tender cookies.
- Room temperature butter ensures better creaming with sugars for a lighter texture.
- Keep an eye on baking time as ovens vary; remove cookies once edges turn golden to keep centers soft.
- Flaked salt on top enhances the sweet and tart balance of the cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon raspberry cookies, lemon cookies, raspberry baked goods, citrus desserts, soft cookies
