Description
Delight your taste buds with these Lemon Raspberry Cookies, featuring a perfect balance of tangy lemon and sweet raspberries in a soft, buttery cookie. These cookies are easy to prepare and bake to golden perfection, making them a refreshing 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
- flaked salt for sprinkling
Wet Ingredients
- 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)
Fruit
- ¾ cup (75 g) frozen raspberries, chopped small
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Sugar and Lemon Zest: In a large mixing bowl, use your fingers to mix the granulated sugar with the lemon zest. This helps release the fragrant oils from the zest, enhancing the lemon flavor.
- Cream Butter and Sugars: Add room temperature butter and brown sugar to the bowl. Mix on medium-high speed for 3-4 minutes until the mixture is light and fluffy, creating a creamy base for your cookies.
- Add Egg Yolk and Flavorings: Mix in the egg yolk, vanilla extract, and lemon juice until fully combined, contributing to the cookie’s rich texture and citrus aroma.
- Incorporate Dry Ingredients: Slowly add the salt, baking powder, baking soda, and all-purpose flour to the wet mixture. Mix gently and stop when some flour remnants remain visible to avoid over-mixing, which can make cookies tough.
- Fold in Raspberries: Chop frozen raspberries into small pieces and fold them lightly into the dough. Be careful not to overmix to prevent the berry juice from bleeding too much into the dough, preserving a vibrant appearance.
- Scoop Cookie Dough: Using a 3-tablespoon cookie scoop, form large dough balls and place five on each lined baking sheet. Sprinkle each dough ball lightly with flaked salt to add a flavorful contrast.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. This ensures a perfect balance of soft centers and slightly crisp edges.
- Cool and Serve: Let the cookies sit on the baking sheets after removing from the oven to finish cooking slightly in the center. Once cooled, enjoy your fresh lemon raspberry cookies.
Notes
- Do not remove the raspberries from the freezer until just before incorporating into the dough and bake immediately to prevent the dough from turning a purple or red hue from the juices.
- Fresh raspberries can be used but frozen raspberries tend to hold better during baking.
- Gram measurements are more precise, especially for flour. If you do not have a kitchen scale, lightly spoon flour into the measuring cup to avoid compacting and achieve accurate measurements.
Nutrition
- Serving Size: 1 cookie (approx. 40g)
- Calories: 150
- Sugar: 10g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
