Lemon Raspberry Cookies
Soft and flavorful cookies that combine the tartness of lemon with the sweetness of raspberries, perfect for any occasion.
Ingredients
Cookie Base
- ½ cup granulated sugar For sweetness
- 1 large lemon zest For aromatic flavor
- ½ cup butter, room temperature Adds moisture and richness
- ¼ cup brown sugar Adds depth of flavor
- 1 large egg yolk Acts as a binding agent
- 1 Tbsp lemon juice Adds tartness
- 1 tsp vanilla extract Adds warmth
- ½ tsp salt Enhances flavor
- ½ tsp baking powder Leavening agent
- ¼ tsp baking soda Leavening agent
- 1¼ cups all-purpose flour Provides structure
- ¾ cup frozen raspberries, chopped Adds tart flavor and moisture
- to taste flaked salt, for sprinkling Optional finishing touch
Instructions
Preparation
- In a mixing bowl, combine the granulated sugar and lemon zest, rubbing them together to release the oils.
- Add the room-temperature butter and cream together until light and fluffy.
- Mix in the brown sugar until fully blended.
- Incorporate the egg yolk, lemon juice, and vanilla extract until well combined.
- Add the salt, baking powder, and baking soda, stirring until evenly distributed.
- Gradually add the all-purpose flour, stirring gently until just combined.
- Fold in the chopped frozen raspberries carefully.
Baking
- Drop rounded portions of dough onto a lined baking sheet, giving space for spreading.
- Sprinkle flaked salt over each cookie before baking.
- Bake until set and lightly golden, about 10-12 minutes.
- Cool on the baking sheet for a few moments before transferring to a wire rack.
Notes
Ensure butter is at room temperature for easy creaming. Handle the dough gently to avoid tough cookies. Store in an airtight container.