Lemon Raspberry Cookies Recipe
These Lemon Raspberry Cookies combine the tartness of fresh lemon zest and juice with juicy frozen raspberries to create a bright, flavorful treat. Soft and chewy with a hint of flaked salt on top, these cookies are perfect for spring and summer snacking or any time you crave a fruity, zesty dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup butter (room temperature)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (about half a lemon)
Flavorings and Add-ins
- 1 large lemon, zested
- ¾ cup frozen raspberries, chopped small
- Flaked salt for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Sugar and Lemon Zest: In a large mixing bowl, combine granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant and the zest is well distributed.
- Cream Butter and Sugars: Add the room temperature butter and brown sugar to the lemon-sugar mixture. Using a mixer on medium-high speed, beat for 3-4 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and lemon juice until fully combined.
- Incorporate Dry Ingredients: Slowly add the salt, baking powder, baking soda, and flour into the wet mixture. Mix gently and stop as soon as most of the flour is incorporated to avoid over-mixing.
- Fold in Raspberries: Chop or break up the frozen raspberries into small pieces. Gently fold them into the dough, taking care not to overmix to prevent the raspberry juice from bleeding too much.
- Scoop Dough Balls: Using a 3-tablespoon cookie scoop, form large dough balls and place 5 on each lined baking sheet. Sprinkle each ball lightly with flaked salt for a sweet-salty contrast.
- Bake: Bake the cookies for 12-15 minutes until the edges turn a light golden brown. Allow the cookies to sit on the baking sheet for a few minutes after baking to finish cooking through and to firm up slightly.
Notes
- Using frozen raspberries helps maintain their shape and minimizes bleeding juice into the dough.
- Do not overmix the dough after adding flour to avoid tough cookies.
- If you like, you can substitute the lemon zest with lime zest for a different citrus flavor.
- Letting the cookies rest on the baking sheet after baking helps them set in the center.
Keywords: lemon raspberry cookies, lemon cookies, raspberry cookies, fruity cookies, lemon zest cookies, summer cookies
Find it online: https://victoriablair.com/lemon-raspberry-cookies-recipe/
