Description
These Lemon Raspberry Cookies are a delightful treat combining zesty lemon with sweet, tangy raspberries. Soft and flavorful, these cookies are perfect for a fresh twist on traditional cookies, ideal for enjoying with tea or as a light dessert.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/4 cups (175 g) all-purpose flour
- 1/2 teaspoon (0.5 teaspoon) salt
- 1/2 teaspoon (0.5 teaspoon) baking powder
- 1/4 teaspoon (0.25 teaspoon) baking soda
Sugars and Butter
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) brown sugar
- 1/2 cup (113.5 g) butter, room temperature
Wet Ingredients
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla extract
- 1 large lemon, zested
Fruit
- 3/4 cup (75 g) frozen raspberries, chopped small
Finishing
- 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, rub the granulated sugar and lemon zest together with your fingers to release the lemon’s fragrant oils and make the cookies burst with citrus flavor.
- Cream Butter and Sugars: Add the room-temperature butter and brown sugar to the bowl. Using a mixer, beat on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy, which will help create a tender cookie texture.
- Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and lemon juice until fully incorporated, ensuring the dough remains smooth and creamy.
- Incorporate Dry Ingredients: Gradually add the salt, baking powder, baking soda, and flour to the wet mixture. Stir gently, taking care not to overmix — it’s fine if some flour streaks remain to avoid tough cookies.
- Fold in Raspberries: Lightly fold in the chopped frozen raspberries. Do this carefully to prevent the juices from bleeding and turning the dough purple; the raspberries add delightful bursts of flavor and moisture.
- Scoop the Dough: Using a 3-tablespoon cookie scoop or spoon, portion the dough into balls. Place five dough balls on each lined baking sheet, spacing them adequately to allow for spreading.
- Add Finishing Touches: Lightly sprinkle flaked salt over each cookie dough ball. This step enhances the overall flavor by creating a beautiful sweet-salty contrast.
- Bake: Bake the cookies for 12-15 minutes until the edges turn a light golden brown. The centers will still be slightly soft — this ensures a chewy middle.
- Cool Slightly: Let the cookies sit on the baking pan after removing from the oven to continue cooking gently in residual heat before transferring to a cooling rack.
Notes
- Keep raspberries frozen until just before folding into the dough to prevent the dough from turning a red or purple color from juice bleed.
- Frozen raspberries work best for texture and moisture; fresh raspberries can be used but may yield a more delicate dough.
- Grams are provided for accurate measurement, especially for flour. If using cups, lightly spoon flour into the measuring cup to avoid packing.
- Do not overmix the dough once dry ingredients are added to maintain tender, soft cookies.
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
