Lemon Raspberry Cookies Recipe
Introduction
These Lemon Raspberry Cookies are a delightful blend of tart lemon and sweet raspberries, creating a fresh and fruity treat. Soft with a slight crunch from flaked salt, they make a perfect snack or dessert for any occasion.
Ingredients
- ½ cup (100 g) granulated sugar
- Zest of 1 large lemon
- ½ cup (113 g) butter, room temperature
- ¼ cup (55 g) brown sugar
- 1 large egg yolk
- 1 Tbsp lemon juice (about half a lemon)
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 1¼ cups (175 g) all-purpose flour
- ¾ cup (75 g) frozen raspberries, chopped
- Flaked salt, for sprinkling
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: Rub the granulated sugar and lemon zest together until fragrant to release the oils from the zest.
- Step 3: Cream the butter and brown sugar with the lemon sugar mixture on medium-high speed for 3–4 minutes until light and fluffy.
- Step 4: Mix in the egg yolk, lemon juice, and vanilla extract until combined.
- Step 5: Gradually add salt, baking powder, baking soda, and flour, mixing just until the dough comes together.
- Step 6: Gently fold in the chopped frozen raspberries to avoid crushing them too much.
- Step 7: Scoop the dough into 3-tablespoon balls and place 5 on each baking sheet. Sprinkle the tops with flaked salt.
- Step 8: Bake for 12–15 minutes until the edges start to turn golden. Let the cookies cool on the baking sheet to finish baking through.
Tips & Variations
- Use frozen raspberries to prevent the dough from becoming too watery and to maintain bursts of fruitiness.
- For extra zing, add a teaspoon of lemon extract along with the lemon juice.
- Try substituting raspberries with other berries like blueberries or blackberries for a different flavor.
- If you prefer crunchier cookies, bake for an additional 2-3 minutes but watch carefully to avoid burning.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. To reheat, warm gently in the oven at 300°F (150°C) for 5 minutes to refresh their texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of frozen?
Fresh raspberries can be used but may release more juice, making the dough wetter. If using fresh, chop gently and reduce other liquids slightly to maintain the dough consistency.
Why do we rub lemon zest with sugar?
Rubbing lemon zest with sugar helps release the essential oils in the zest, intensifying the lemon flavor throughout the cookies.
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Lemon Raspberry Cookies Recipe
- Total Time: 27–30 minutes
- Yield: Approximately 10 cookies 1x
Description
Delight in these zesty Lemon Raspberry Cookies, bursting with fresh lemon flavor and the sweet tartness of raspberries. Soft, buttery, and lightly salted, these cookies are perfect for a bright, fruity treat any time of the day.
Ingredients
Dry Ingredients
- ½ cup (100 g) granulated sugar
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 1¼ cups (175 g) all-purpose flour
Wet Ingredients
- Zest of 1 large lemon
- ½ cup (113 g) butter, room temperature
- ¼ cup (55 g) brown sugar
- 1 large egg yolk
- 1 Tbsp lemon juice (about half a lemon)
- 1 tsp vanilla extract
Other
- ¾ cup (75 g) frozen raspberries, chopped
- Flaked salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
- Infuse Sugar with Lemon Zest: Rub the granulated sugar and lemon zest together using your fingers until the mixture is fragrant, releasing the lemon’s essential oils to flavor the sugar.
- Cream Butter and Sugars: In a mixing bowl, cream together the room-temperature butter and brown sugar on medium-high speed using a mixer, beating for 3 to 4 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Incorporate the egg yolk, fresh lemon juice, and vanilla extract into the creamed mixture, blending until smooth and well combined.
- Combine Dry Ingredients: Gradually add the salt, baking powder, baking soda, and the all-purpose flour to the wet mixture, mixing gently until just combined to avoid overworking the dough.
- Fold in Raspberries: Carefully fold in the chopped frozen raspberries to maintain their shape and prevent the dough from turning purple.
- Portion Dough: Use a 3-tablespoon scoop or spoon to form dough balls and place five on each prepared baking sheet. Sprinkle the tops lightly with flaked salt for a subtle savory contrast.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges start to turn golden brown. Remove from oven and let the cookies cool on the baking sheets to firm up completely before transferring.
Notes
- Using frozen raspberries prevents the dough from becoming overly wet or stained with raspberry juice.
- Room temperature butter is essential for proper creaming and texture.
- Flaked salt adds a nice finishing touch balancing sweetness.
- Do not overmix the dough to keep cookies tender.
- Allow cookies to cool fully on the tray as they continue to set after baking.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Raspberry Cookies, lemon zest cookies, fruity cookies, easy homemade cookies, berry cookies, lemon cookies
