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Lemon Raspberry Cookies Recipe

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★★★★★

4.6 from 103 reviews

Delight in these tangy and sweet Lemon Raspberry Cookies, featuring a tender buttery dough infused with fresh lemon zest and juice, studded with juicy frozen raspberries, and finished with a sprinkle of flaky salt. Perfectly soft with a hint of tartness, these cookies are a refreshing twist on classic flavors.

Ingredients

Scale

Dry Ingredients

  • 1¼ cups (175 g) all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda

Wet Ingredients

  • ½ cup (113.5 g) butter, room temperature
  • ½ cup (100 g) granulated sugar
  • ¼ 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

Additional Ingredients

  • ¾ cup (75 g) frozen raspberries, chopped small
  • Flaked salt for sprinkling

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Sugar and Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest, rubbing them together with your fingers to release the lemon’s fragrance and infuse the sugar with bright citrus flavor.
  3. Cream Butter and Sugars: Add the room temperature butter and brown sugar to the bowl and beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and well combined.
  4. Add Egg Yolk and Flavorings: Incorporate the egg yolk, vanilla extract, and lemon juice into the butter-sugar mixture, blending everything together evenly.
  5. Incorporate Dry Ingredients: Gradually add the salt, baking powder, baking soda, and flour to the wet ingredients. Mix gently and stop when the mixture still shows some flour remnants around the bowl to avoid overworking the dough.
  6. Fold in Raspberries: Chop frozen raspberries into small pieces and fold them carefully into the dough to prevent the juice from bleeding excessively and coloring the dough.
  7. Scoop and Form Cookies: Using a 3-tablespoon cookie scoop or a large spoon, place five dough balls on each lined baking sheet, spacing them apart. Sprinkle each cookie ball with flaked salt for a delightful finishing touch.
  8. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are light golden brown. Remove from the oven and let them sit on the baking sheet to finish cooking and firm up in the center.

Notes

  • Keep raspberries frozen until just before folding them into the dough to prevent excess juice from bleeding into the batter.
  • Frozen raspberries work best for texture and to maintain dough consistency; fresh raspberries can be used but may alter dough moisture.
  • For accurate flour measurement, use a kitchen scale or spoon flour lightly into the measuring cup without packing it down to keep cookies tender and light.

Keywords: lemon raspberry cookies, lemon zest cookies, fruit cookies, citrus cookies, baked cookies, homemade cookies, raspberry dessert

Find it online: https://mjrecipe.com/lemon-raspberry-cookies-recipe/