Description
Delight in these zesty Lemon Raspberry Cookies that combine the bright, refreshing flavor of lemon zest and juice with sweet, tart raspberries. These soft, lightly golden cookies are perfectly balanced with a sprinkle of flaky salt, offering a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups (175 g) all-purpose flour
Wet Ingredients
- 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 large lemon, zested
Fruit and Garnish
- ¾ cup (75 g) frozen raspberries, chopped small
- Flaked salt for sprinkling
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Flavor Sugar with Lemon Zest: In a large mixing bowl, use your fingers to mix granulated sugar with lemon zest, which helps release the zest’s oils and enhances the fragrance in the cookies.
- Cream Butter and Sugars: Add the room-temperature butter and brown sugar to the lemon sugar mixture. Beat on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy, creating a creamy base for your dough.
- Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and fresh lemon juice until fully incorporated, enriching the dough with moisture and flavor.
- Incorporate Dry Ingredients: Slowly add the salt, baking powder, baking soda, and flour to the wet mixture. Stir gently and stop mixing once some flour remnants remain to avoid overworking the dough, which helps keep the cookies tender.
- Fold in Raspberries: Chop frozen raspberries into small pieces and gently fold them into the dough, taking care not to overmix to prevent the juice from spreading throughout the dough and altering its color.
- Scoop Dough onto Baking Sheets: Using a 3-tablespoon cookie scoop, place five large balls of dough on each prepared baking sheet, spacing them adequately. Sprinkle each dough ball with flaked salt for a perfect finish.
- Bake Cookies: Bake for 12-15 minutes until the edges are lightly golden brown. Remove the baking sheets and let the cookies rest on the pans; this allows the cookies to finish baking gently in the residual heat, ensuring a soft center.
Notes
- Keep raspberries frozen until just before folding into the dough to prevent them from bleeding juice and discoloring the dough.
- You may substitute with fresh raspberries, but frozen raspberries work better for texture and less bleeding.
- Use grams for precise measurements when possible, especially with flour. If using cups, lightly spoon the flour into the cup to avoid packing.
- Let cookies cool slightly on the baking sheet after baking to achieve a perfect soft center.
Nutrition
- Serving Size: 1 cookie
- Calories: 233
- Sugar: 18g
- Sodium: 267mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.4g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 48mg