Soft Lemon Raspberry Cookies
These soft lemon raspberry cookies are easy to make and filled with vibrant flavors of citrus and berries, making them a delightful treat for any occasion.
Ingredients
Cookie base
- ½ cup granulated sugar Provides sweetness
- 1 large lemon zest For aromatic flavor
- ½ cup butter, room temperature Adds moisture and richness
- ¼ cup brown sugar For deeper flavor
- 1 large egg yolk Acts as a binding agent
- 1 Tbsp lemon juice Adds tartness
- 1 tsp vanilla extract Enhances flavor
- ½ tsp salt Balances sweetness
- ½ tsp baking powder Leavening agent
- ¼ tsp baking soda Additional leavening
- 1¼ cups all-purpose flour Provides structure
- ¾ cup frozen raspberries, chopped Adds fruitiness
- Flaked salt, for sprinkling For finishing touch
Instructions
Preparation
- In a mixing bowl, combine the granulated sugar and lemon zest, mixing until fragrant.
- Add the room temperature butter to the sugar mixture and cream until light and fluffy.
- Mix in the brown sugar until fully blended.
- Add the egg yolk, lemon juice, and vanilla extract, stirring until combined.
- Sprinkle in the salt, baking powder, and baking soda, mixing until well distributed.
- Gradually add the all-purpose flour, stirring gently until just combined.
- Fold in the chopped frozen raspberries until evenly distributed.
Baking
- Scoop portions of the dough onto a lined baking sheet, spacing them evenly apart.
- Lightly sprinkle flaked salt on top of each cookie before baking.
- Bake in a preheated oven at 350°F (175°C) for about 10 minutes or until lightly golden.
Notes
For best results, use room temperature butter and avoid overmixing the dough. Variations can include using lime instead of lemon or adding white chocolate chips.