Lemon Raspberry Cookies
These cookies are a delightful blend of tartness and sweetness, perfect for summer snacking or gatherings, made with bright lemon and juicy raspberries.
Ingredients
For the Cookie Dough
- ½ cup granulated sugar adds sweetness
- 1 large zest of lemon provides bright citrus flavor
- ½ cup butter, room temperature adds richness and moisture
- ¼ cup brown sugar contributes to a deeper sweetness
- 1 large egg yolk binds ingredients and adds richness
- 1 Tbsp lemon juice about half a lemon, enhances lemon flavor
- 1 tsp vanilla extract adds warmth and depth
- ½ tsp salt balances sweetness
- ½ tsp baking powder helps cookies rise
- ¼ tsp baking soda aids in leavening
- 1¼ cups all-purpose flour provides structure
- ¾ cup frozen raspberries, chopped adds tartness and moisture
- to taste Flaked salt, for sprinkling adds a touch of contrast
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the granulated sugar and the zest from the lemon. Rub the zest into the sugar.
- Add the room temperature butter to the sugar mixture and beat until light and fluffy.
- Incorporate the brown sugar into the mixture and blend until well combined.
- Add the egg yolk, lemon juice, and vanilla extract, mixing until fully combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry flour mixture to the wet ingredients, stirring gently until the dough just starts to come together.
- Fold in the chopped frozen raspberries.
Baking
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Sprinkle flaked salt on top of each dough mound.
- Bake in the preheated oven until golden around the edges, about 10-12 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to a week or refrigerate for longer freshness. Can freeze for up to three months.