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Lemon Raspberry Cookies

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These Lemon Raspberry Cookies combine bright lemon flavor with sweet-tart raspberries, creating a soft and chewy cookie with a perfect balance of taste and texture.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 9 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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

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

Flaked salt for sprinkling

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, mix together the granulated sugar and lemon zest with your fingers, releasing the fragrant oils from the zest.
  3. Add the butter and brown sugar and mix on medium-high speed for about 3-4 minutes, or until light and fluffy.
  4. Add the egg yolk, vanilla, and lemon juice, then mix to combine.
  5. Slowly incorporate the salt, baking powder, baking soda, and flour, being careful not to overmix. Stop when there are still some flour remnants around the bowl.
  6. Chop or break the frozen raspberries into small pieces and gently fold them into the dough. Be cautious not to overmix, or the juice from the raspberries will bleed into the dough.
  7. Scoop the dough into large balls, about 3 tablespoons each. Place 5 cookie dough balls on your lined baking sheet, leaving space between them. Sprinkle with flaked salt.
  8. Bake for 12-15 minutes or until the edges are lightly golden brown. Let the cookies sit on the pan to finish cooking slightly in the middle before transferring them to a wire rack.

Notes

  • For best results, use frozen raspberries to avoid excess juice bleeding into the dough.
  • If you prefer, drizzle a lemon glaze over the cooled cookies for extra sweetness.
  • To make dairy-free, replace the butter with a dairy-free alternative.

Nutrition

Find it online: https://cheftinaskitchen.com/lemon-raspberry-cookies/