Description
These Lemon Raspberry Cookies are a delightful blend of tangy lemon zest and sweet raspberries, baked to golden perfection. Soft and slightly chewy, with a hint of flaked salt on top to balance the sweetness, they make an irresistible treat perfect for any occasion.
Ingredients
Scale
Creaming 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 extract
Dry Ingredients
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups (175 g) all-purpose flour
Add-ins and Toppings
- ¾ cup (75 g) frozen raspberries, chopped small
- Flaked salt for sprinkling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and ensure easy cleanup.
- 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 and enhance the lemon flavor throughout the cookies.
- Cream Butter and Sugars: Add the room temperature butter and brown sugar to the lemon-scented sugar mixture. Beat on medium-high speed for 3 to 4 minutes until the mixture becomes light and fluffy, which will help create a tender texture in the cookies.
- Add Wet Ingredients: Incorporate the egg yolk, vanilla extract, and lemon juice into the creamed mixture. Mix everything together until fully combined for a bright and aromatic base.
- Combine Dry Ingredients: Gradually add the salt, baking powder, baking soda, and flour to the mixture. Mix slowly and gently, stopping as soon as you still see some flour remnants around the bowl to avoid over-mixing, which can make cookies tough.
- Fold in Raspberries: Chop the frozen raspberries into small pieces and gently fold them into the dough. Be careful not to overwork the dough to prevent the raspberry juice from bleeding and coloring the entire dough.
- Scoop and Salt: Using a 3-tablespoon cookie scoop or spoon, portion the dough into large balls and place 5 on each lined baking sheet. Sprinkle the tops lightly with flaked salt for a subtle salty contrast to the sweet berries.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes until the edges are a light golden brown. This ensures the cookies are cooked through but remain soft in the center.
- Cool Slightly: Allow the cookies to rest on the baking sheets after removing from the oven. This finish-cooks the centers gently and helps set their shape before transferring them to a cooling rack or serving.
Notes
- Keep raspberries frozen until ready to use to prevent the dough from turning purple or red from the juice. Bake immediately after folding in the berries.
- Frozen raspberries work best for maintaining small bursts of flavor; fresh raspberries can be used but may release more juice and soften the dough.
- Use grams for precise measurements, especially for flour. If using measuring cups, spoon flour lightly to avoid packing it and ensure light, fluffy cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
