Description
These chewy lemon raspberry cookies combine the bright, zesty flavor of fresh lemon with the tart sweetness of frozen raspberries. Soft, flavorful, and perfectly balanced with a touch of flaked salt on top, these cookies make a delightful treat that’s both refreshing and indulgent.
Ingredients
Scale
Dry Ingredients
- 1 cup Granulated Sugar
- 1 tablespoon Lemon Zest
- 1/4 teaspoon Salt
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 1/2 cups All-Purpose Flour
Wet Ingredients
- 1/2 cup Unsalted Butter (softened)
- 1/2 cup Brown Sugar
- 1 large Egg Yolk
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Vanilla Extract
Add-ins
- 1 cup Frozen Raspberries (chopped small)
- 1/4 teaspoon Flaked Salt (for sprinkling on top)
Instructions
- Preheat the oven: Set your oven temperature to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking and make cleanup easier.
- Prepare lemon sugar: Combine the granulated sugar with lemon zest in a bowl, rubbing them together gently until the sugar is fragrant and evenly infused with lemon flavor.
- Cream sugars and butter: In a separate mixing bowl, use a hand or stand mixer to cream softened butter and brown sugar together for about 3 to 4 minutes until the mixture becomes light, fluffy, and well combined.
- Add wet ingredients: Mix in the egg yolk, vanilla extract, and freshly squeezed lemon juice into the creamed butter and sugar mixture until smooth and just combined.
- Combine dry ingredients: Add salt, baking powder, baking soda, and flour to the wet mixture. Gently mix until the flour is just incorporated; it’s okay to have a few streaks of flour remaining to avoid over-mixing, which keeps the cookies tender.
- Fold in raspberries: Carefully fold in the small chopped frozen raspberries to distribute them evenly without breaking them apart too much, maintaining the bright flavor and appealing texture.
- Scoop the dough: Use a spoon or cookie scoop to portion out approximately 3 tablespoons of dough per cookie. Place the dough balls spaced apart on the prepared baking sheets.
- Add flaked salt topping: Sprinkle a small pinch of flaked salt over the top of each cookie dough ball to enhance the sweet and tart flavors with a savory contrast.
- Bake the cookies: Place the baking sheets into the preheated oven and bake for 12 to 15 minutes or until the cookie edges turn a light golden brown, indicating they are set but still chewy inside.
- Cool the cookies: Remove the cookies from the oven and allow them to rest on the baking sheet for a few minutes before transferring to a cooling rack. This step helps the cookies firm up and develop their chewy texture.
Notes
- For best results, use frozen raspberries directly from the freezer, chopping them while still frozen to reduce bleeding into the dough.
- Do not overmix the dough once flour is added to keep the cookies soft and chewy.
- The flaked salt on top adds a perfect balance to the sweetness and tartness, so avoid skipping this step.
- Store cookies in an airtight container for up to 3 days to maintain freshness.
- You can substitute frozen raspberries with fresh ones if preferred, but be mindful they may release more moisture, potentially affecting texture.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon raspberry cookies, chewy cookies, lemon zest cookies, berry cookies, homemade cookies, sweet and tart cookies, dessert recipe
