Lemon Raspberry Cookies Recipe

Introduction

These Lemon Raspberry Cookies offer a bright and tangy twist on a classic treat. Bursting with fresh lemon zest and juicy raspberries, they are perfect for springtime or any time you crave a refreshing cookie. The flaked salt on top balances the sweetness beautifully.

Ingredients

• ½ cup granulated sugar
• 1 large lemon, zested
• ½ cup butter (room temperature)
• ¼ cup 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 all-purpose flour
• ¾ cup frozen raspberries, chopped small
• Flaked salt for sprinkling

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, rub the granulated sugar and lemon zest together with your fingers. This helps release the lemon’s fragrance.
3. Step 3: Add the room temperature butter and brown sugar. Beat on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy.
4. Step 4: Mix in the egg yolk, vanilla extract, and lemon juice until fully combined.
5. Step 5: Slowly add the salt, baking powder, baking soda, and flour. Mix gently, stopping while some flour remains visible to avoid overmixing.
6. Step 6: Chop or gently break frozen raspberries into small pieces and fold them lightly into the dough to keep the juice from bleeding too much.
7. Step 7: Use a 3-tablespoon cookie scoop to form large dough balls. Space five on each prepared baking sheet. Sprinkle each with flaked salt.
8. Step 8: Bake for 12 to 15 minutes, until the edges are lightly golden. Let the cookies rest on the pan after baking to finish cooking in the center.

Tips & Variations

• Use fresh lemon zest for the brightest flavor; avoid getting the bitter white pith.
• If fresh raspberries aren’t available, substitute with frozen raspberries that have been thawed and drained well.
• For a softer cookie, slightly underbake and allow them to cool on the baking sheet before transferring.
• Adding a bit of lemon zest to the flaked salt sprinkle enhances the citrus aroma.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container for up to 1 month. To reheat, warm gently in a low oven or microwave for a few seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well, but because they are juicier, fold them in gently and avoid overmixing to prevent the dough from becoming too wet.

Why is the cookie dough not supposed to be overmixed?

Overmixing develops gluten in the flour, which can lead to tough cookies. Stopping when some flour remains ensures a tender, delicate texture.

Lemon Raspberry Cookies Recipe

Print Recipe

★★★★★

4.5 from 115 reviews

Delight in the fresh and zesty flavors of these Lemon Raspberry Cookies, featuring bright lemon zest and juice combined with sweet raspberries folded into a buttery dough. These cookies bake to a light golden brown with a perfect balance of tart and sweet, finished with a sprinkle of flaked salt for a touch of sophistication.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: Approximately 10 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda

Wet Ingredients

• ½ cup butter, room temperature
• ¼ cup brown sugar
• ½ cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (about half a lemon)
• 1 large lemon, zested

Fruit

• ¾ cup frozen raspberries, chopped small

Finishing

• Flaked salt for sprinkling

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. 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, releasing the vibrant oils and aroma for a fragrant cookie base.
3. Cream Butter and Sugars: Add the room temperature butter and brown sugar to the bowl. Using a mixer on medium-high speed, beat the mixture for 3 to 4 minutes until it becomes light and fluffy, creating a smooth and airy texture crucial for tender cookies.
4. Add Egg Yolk and Flavorings: Incorporate the egg yolk, vanilla extract, and fresh lemon juice into the creamed butter mixture and blend until fully combined, infusing the dough with rich flavor and moisture.
5. Combine Dry Ingredients: In a separate bowl, whisk together the salt, baking powder, baking soda, and all-purpose flour. Gradually mix these dry ingredients into the wet mixture, stopping while there are still some flour remnants visible to avoid overmixing and ensure a tender crumb.
6. Fold in Raspberries: Chop or gently break frozen raspberries into small pieces. Carefully fold them into the cookie dough so the juice does not bleed excessively, maintaining vibrant raspberry pockets in the cookies.
7. Form Cookie Balls: Using a 3-tablespoon cookie scoop or spoon, portion the dough into large balls. Place five dough balls on each prepared baking sheet, spacing them to allow room for spreading. Sprinkle a little flaked salt on top of each ball to enhance the flavor profile.
8. Bake Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes, until they develop a light golden brown color around the edges. Remove from the oven and allow them to sit on the baking sheet for a few minutes to finish cooking gently in the center, ensuring perfect softness.

Notes

• Use frozen raspberries to prevent the dough from becoming too wet.
• Do not overmix the flour to maintain a tender cookie texture.
• The lemon zest should be rubbed into the sugar to release essential oils for maximum flavor.
• Flaked salt on top enhances the sweetness and adds a pleasant crunch.
• Letting cookies rest on the baking sheet after baking helps them set without overbaking.

Keywords: lemon raspberry cookies, lemon zest cookies, raspberry cookies, citrus cookies, baked cookies, sweet lemon desserts