Description
Delight in these chewy lemon raspberry cookies that perfectly balance tart, sweet, and salty flavors. Bursting with fresh lemon zest and juice, combined with juicy frozen raspberries, these cookies offer a tender texture with a refreshing citrus twist. Ideal for a bright, flavorful treat that’s easy to make and sure to impress.
Ingredients
Scale
Dry 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)
Wet Ingredients
- 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
Fruit
- 1 cup Frozen Raspberries, chopped small
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and aid with cleanup.
- Prepare lemon sugar: In a bowl, combine the granulated sugar and lemon zest. Rub them together thoroughly until the sugar becomes fragrant with lemon aroma.
- Cream butter and sugars: Using a mixer, cream the softened butter and brown sugar together for 3-4 minutes until the mixture lightens in color and becomes fluffy, which ensures a tender cookie texture.
- Add wet ingredients: Mix in the egg yolk, vanilla extract, and freshly squeezed lemon juice until just smooth and combined, taking care not to overmix.
- Combine dry ingredients: In a separate bowl, whisk together the salt, baking powder, baking soda, and all-purpose flour.
- Incorporate dry into wet: Gently add the dry ingredients into the wet mixture, stirring just until the flour is barely incorporated. Some streaks of flour are fine to avoid tough cookies.
- Fold in raspberries: Carefully fold in the chopped frozen raspberries to distribute them evenly throughout the dough, maintaining their shape to keep bursts of tart flavor.
- Shape cookies: Using a spoon or cookie scoop, drop generous balls of dough (about 3 tablespoons each) onto the prepared baking sheets, spaced apart to allow spreading.
- Finish with salt: Lightly sprinkle the tops of each dough ball with flaked salt to enhance the sweet and tangy flavors with a subtle salty crunch.
- Bake and rest: Bake in the preheated oven for 12-15 minutes until the edges turn a light golden brown. Remove from oven and allow cookies to rest on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Using frozen raspberries helps maintain their shape during baking and prevents excess moisture in the dough.
- Do not overmix the dough once the flour is added to ensure chewy, tender cookies.
- For extra lemon brightness, use fresh lemon zest and juice rather than bottled.
- Sprinkling flaked salt on top adds a delightful contrast to the sweetness of the cookies.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cookies, raspberry cookies, chewy cookies, citrus dessert, homemade cookies, fruity cookies, baked cookies, lemon raspberry dessert
