Description
These Lemon Raspberry Cookies combine bright citrus zest and juicy raspberries in a soft, buttery cookie perfect for spring and summer. The cookies feature a tender crumb, enhanced with a touch of tangy lemon juice and a sprinkle of flaked salt to balance the sweetness. Quick to prepare and bake, this recipe yields a delightful treat that’s lightly golden on the edges and bursting with fresh fruit flavor.
Ingredients
Scale
Dry Ingredients
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups all-purpose flour
Wet Ingredients
- Zest of 1 large lemon
- ½ cup unsalted butter, room temperature
- ¼ cup brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Fruit
- ¾ cup frozen raspberries, chopped
Topping
- Flaked salt for sprinkling
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Sugar and Lemon Zest: Rub the granulated sugar and lemon zest together between your fingers until fragrant to release the essential oils and infuse the sugar with bright lemon flavor.
- Cream Butter and Brown Sugar: In a mixing bowl, beat the unsalted butter and brown sugar together until the mixture becomes light and fluffy, which helps create a tender texture in the cookies.
- Add Wet Ingredients: Incorporate the egg yolk, vanilla extract, and lemon juice into the butter mixture, blending thoroughly to combine the flavors evenly throughout the dough.
- Combine Dry Ingredients: Gently mix the salt, baking powder, baking soda, and all-purpose flour into the wet ingredients, taking care not to overmix to keep the cookies soft and tender.
- Fold in Raspberries: Carefully fold in the chopped frozen raspberries, distributing them evenly without breaking them up too much to retain juicy bursts in the cookies.
- Scoop Dough: Scoop the dough into evenly sized balls and place them spaced apart on the prepared baking sheets to allow for spreading during baking.
- Sprinkle Flaked Salt: Lightly sprinkle flaked salt on top of each cookie dough ball to add a subtle crunch and heighten the lemon and raspberry flavors.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes until the edges turn lightly golden, ensuring they are cooked through but still soft inside.
- Cool Before Serving: Allow the cookies to rest on the baking sheet for a few minutes after baking to firm up, then transfer them to a wire rack or plate to cool completely before serving.
Notes
- For best raspberry distribution, keep the raspberries frozen until folding into the dough.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- If you prefer a stronger lemon flavor, increase the lemon zest by 1 teaspoon.
- Flaked salt is optional but adds a delightful balance to the sweetness.
- Store cookies in an airtight container at room temperature for up to 3 days.
