Soft Lemon Raspberry Cookies
Delightfully soft cookies featuring a perfect balance of tangy lemon and sweet raspberries.
Ingredients
For the cookie dough
- 100 g ½ cup granulated sugar Sweetness
- 1 large 1 large lemon (zested) Bright, citrus flavor
- 113.5 g ½ cup butter (room temperature) Rich moisture
- 55 g ¼ cup brown sugar Deep sweetness
- 1 large 1 large egg yolk Binding agent
- 1 tablespoon 1 tablespoon lemon juice Tangy acidity
- 1 teaspoon 1 teaspoon vanilla extract Flavor enhancer
- ½ teaspoon ½ teaspoon salt Balances sweetness
- ½ teaspoon ½ teaspoon baking powder Leavening agent
- ¼ teaspoon ¼ teaspoon baking soda Helps with rising
- 175 g 1¼ cups all-purpose flour Structure
- 75 g ¾ cup frozen raspberries (chopped small) Tart flavor
- Flaked salt (for sprinkling) Adds contrast
Instructions
Preparation
- Preheat your oven to a comfortable baking temperature and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and lemon zest. Whisk until well blended.
- Add the room temperature butter to the mixture and cream together until light and fluffy.
- Incorporate the egg yolk, lemon juice, and vanilla extract into the creamed mixture and whisk until combined.
- In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Carefully fold in the chopped frozen raspberries.
Baking
- Scoop out the dough onto the prepared baking sheet, allowing space between each cookie.
- Sprinkle flaked salt on top of each cookie before baking.
- Bake until golden around the edges and slightly soft in the center. Check if the edges are firm to determine if ready.
Notes
Store leftover cookies in an airtight container for maximum freshness. Adjust flaked salt according to taste preference.