Lemon Raspberry Cookies
These Lemon Raspberry Cookies are a delightful treat with a perfect balance of tart lemon and sweet raspberries, making them ideal for any occasion.
Ingredients
For the cookie dough
- ½ cup granulated sugar sweetness
- 1 large lemon zest bright flavor
- ½ cup butter, room temperature moisture
- ¼ cup brown sugar richness
- 1 large egg yolk binding agent
- 1 Tbsp lemon juice about half a lemon, tartness
- 1 tsp vanilla extract depth of flavor
- ½ tsp salt enhances taste
- ½ tsp baking powder leavening
- ¼ tsp baking soda leavening
- 1¼ cups all-purpose flour structure
- ¾ cup frozen raspberries, chopped tartness and moisture
- Flaked salt, for sprinkling adds flavor
Instructions
Preparation
- In a mixing bowl, combine the granulated sugar and lemon zest, mixing well until fragrant.
- Add the room-temperature butter and cream together until light and fluffy.
- Incorporate the brown sugar, mixing until fully blended.
- Add the egg yolk, lemon juice, and vanilla extract and stir until fully combined.
- Sprinkle in the salt, baking powder, and baking soda, and mix until well distributed.
- Gradually add the all-purpose flour, stirring gently until just combined.
- Fold in the chopped frozen raspberries until evenly distributed.
- Scoop and drop dough portions onto a lined baking sheet, spacing evenly.
- Lightly sprinkle flaked salt over the top of each cookie before baking.
Notes
For best results, ensure butter is at room temperature and do not overmix the dough. Store cookies in an airtight container.