Description
Delight in these zesty Lemon Raspberry Cookies, featuring a perfect balance of tart lemon zest and juicy raspberries baked into soft, golden cookies. With a hint of flaked salt on top, these treats offer a refreshing twist on classic cookies, ideal for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 1 3/4 cups (175 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Wet Ingredients
- 1/2 cup (113.5 g) butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla extract
- 1 large lemon, zested
Add-ins and Toppings
- 3/4 cup (75 g) 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 prepare for 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 to release the lemon oils for enhanced flavor.
- Cream Butter and Sugars: Add the room temperature butter and brown sugar to the sugar mixture. Beat on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and lemon juice until fully incorporated, ensuring the dough is flavorful and moist.
- Add Dry Ingredients: Gradually add the salt, baking powder, baking soda, and all-purpose flour. Gently mix until just combined, stopping while some flour traces remain to avoid overmixing and maintain tenderness.
- Fold in Raspberries: Chop frozen raspberries into small pieces and lightly fold them into the cookie dough. Handle delicately to prevent the raspberry juices from bleeding and coloring the dough.
- Scoop Dough: Using a 3-tablespoon cookie scoop, portion large balls of dough onto the prepared baking sheets, placing five per sheet. Sprinkle each with flaked salt for a bright, savory finish.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden brown. This ensures a soft interior with perfectly baked edges.
- Cool: Allow the cookies to rest on the baking sheet after removing from the oven to finish cooking through slightly in the center before transferring to a wire rack to cool completely.
Notes
- Keep raspberries frozen until just before adding to the dough to prevent bleeding and maintain the dough’s color.
- Frozen raspberries work best, but fresh raspberries can be used with slightly more care to avoid juice bleeding.
- Use grams for precise measurement, especially for flour. If using cups, spoon flour lightly into the measuring cup rather than packing it down.
Nutrition
- Serving Size: 1 cookie
- Calories: 233 kcal
- Sugar: 18 g
- Sodium: 267 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 48 mg
