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Lemon Raspberry Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

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