Name: Chewy Lemon Raspberry Cookies Recipe
Prep time: 15 min
Cook time: PT-494189H25M22S
Total time: PT-494189H25M22S
Cuisine: American
Ingredients: 1 cup Granulated Sugar; 1 teaspoon Baking Powder; 1/2 teaspoon Baking Soda; 1 1/2 cups All-Purpose Flour; 1/4 teaspoon Salt; 1/4 teaspoon Flaked Salt (for sprinkling on top); 1/2 cup Unsalted Butter, softened; 1/2 cup Brown Sugar; 1 large Egg Yolk; 1 teaspoon Vanilla Extract; 2 tablespoons Lemon Juice, freshly squeezed; 1 tablespoon Lemon Zest; 1 cup Frozen Raspberries, chopped small

Ingredients

1 cup Granulated Sugar

1 tablespoon Lemon Zest

1/2 cup Unsalted Butter (softened)

1/2 cup Brown Sugar

1 large Egg Yolk

2 tablespoons Lemon Juice (freshly squeezed)

1 teaspoon Vanilla Extract

1/4 teaspoon Salt

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 1/2 cups All-Purpose Flour

1 cup Frozen Raspberries (chopped small)

1/4 teaspoon Flaked Salt (for sprinkling on top)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.

Step 2: In a bowl, combine the granulated sugar and lemon zest, rubbing them together until the sugar is fragrant and infused with lemon aroma.

Step 3: In a separate large bowl, cream together the softened butter and brown sugar for 3 to 4 minutes, until the mixture becomes light and fluffy.

Step 4: Add the egg yolk, vanilla extract, and lemon juice to the butter mixture, stirring until just combined and smooth.

Step 5: Sprinkle in the salt, baking powder, baking soda, and flour. Mix gently until the dry ingredients are just incorporated; it’s okay if a few flour streaks remain.

Step 6: Carefully fold in the chopped frozen raspberries to distribute them evenly throughout the dough without breaking them up too much.

Step 7: Using a spoon or cookie scoop, drop generous 3-tablespoon balls of dough onto the prepared baking sheets, spacing them well apart.

Step 8: Lightly sprinkle the tops of each dough ball with flaked salt to enhance the sweet and tart flavors.

Step 9: Bake for 12 to 15 minutes, until the edges turn a light golden brown but the centers remain soft.

Step 10: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For an extra lemony kick, add a teaspoon of lemon extract along with the vanilla.

Use fresh raspberries if available, but be gentle folding them in to prevent the dough from becoming too wet.

Chilling the dough for 30 minutes before baking can help the cookies keep their shape better.

Sprinkle a little coarse sugar on top before baking for extra crunch and sparkle.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well, but fold them in gently to avoid breaking them and making the dough too wet. You might want to reduce lemon juice slightly to balance moisture.

Why do the cookies need both baking powder and baking soda?

Baking powder and baking soda work together to give the cookies a good rise and tender texture. Baking powder helps with overall leavening, while baking soda neutralizes acidity from the lemon and raspberries for balanced flavor and browning.