Description
These Lemon Raspberry Cookies offer a delightful mix of tart lemon zest and juicy raspberries, creating a refreshing and slightly tangy treat. Soft and buttery with a hint of vanilla and a sprinkle of flaked salt on top, these cookies balance sweet and savory flavors perfectly. Ideal for spring and summer, they are easy to make and sure to impress with their vibrant taste and tender texture.
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)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (about half a lemon)
- 1 large lemon, zested
Other Ingredients
- ¾ cup frozen raspberries, chopped small
- Flaked salt for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Mix Sugar and Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Using your fingers, rub them together to release the lemon oils and make the mixture fragrant.
- Cream Butter and Sugars: Add the softened butter and brown sugar to the lemon-sugar mixture. Beat on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add Wet Ingredients: Incorporate the egg yolk, vanilla extract, and lemon juice into the creamed mixture. Mix until combined.
- Add Dry Ingredients: Gradually add the salt, baking powder, baking soda, and flour to the wet ingredients. Mix slowly and stop when some flour remnants are still visible to avoid overmixing.
- Fold in Raspberries: Gently fold in the chopped frozen raspberries. Be careful not to overmix to prevent the juices from bleeding into the dough.
- Shape Dough Balls: Using a 3-tablespoon cookie scoop, scoop large balls of dough and place 5 on each prepared baking sheet. Lightly sprinkle flaked salt over each cookie dough ball.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for a few minutes to finish cooking in the center before transferring to a wire rack.
Notes
- Using frozen raspberries helps maintain their shape and prevents the dough from becoming too wet.
- Do not overmix after adding flour to keep the cookies tender.
- Sprinkling flaked salt enhances flavor by balancing the sweetness and tartness.
- Let cookies cool slightly on the pan for the center to set properly.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: lemon raspberry cookies, lemon zest cookies, berry cookies, fruity cookies, summer cookies, soft cookies, homemade cookies
