Print

Lemon Raspberry Cookies Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

These Lemon Raspberry Cookies offer a delightful combination of tart lemon zest and juicy raspberries balanced with a hint of sweetness. Soft, mildly tangy, and sprinkled with flaked salt, they make a perfect treat for any occasion.

Ingredients

Scale

Sugars and Flavorings

  • ½ cup (100 g) granulated sugar
  • 1 large lemon, zested
  • ¼ cup (55 g) brown sugar
  • 1 tablespoon lemon juice (about half a lemon)
  • 1 teaspoon vanilla extract

Dairy and Eggs

  • ½ cup (113.5 g) unsalted butter, room temperature
  • 1 large egg yolk

Dry Ingredients

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

Fruit

  • ¾ cup (75 g) frozen raspberries, chopped small

Finishing

  • Flaked salt for sprinkling

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy baking and cleanup.
  2. Mix sugar and lemon zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar to release the lemon oils and fragrance.
  3. Cream butter and sugars: Add the softened butter and brown sugar to the bowl. Beat on medium-high speed for 3-4 minutes until the mixture is light and fluffy, incorporating air for soft cookies.
  4. Add wet ingredients: Mix in the egg yolk, vanilla extract, and lemon juice until well combined and smooth.
  5. Combine dry ingredients: Gradually add the salt, baking powder, baking soda, and flour to the wet mixture. Mix gently just until the flour is incorporated—some flour remnants near the bowl are okay to avoid overmixing.
  6. Fold in raspberries: Chop the frozen raspberries into small pieces and fold them lightly into the dough, being careful not to overmix so the juice doesn’t bleed excessively into the dough.
  7. Portion dough and sprinkle salt: Using a 3-tablespoon cookie scoop, form large dough balls and place five per lined baking sheet. Lightly sprinkle flaked salt over each dough ball to enhance flavor.
  8. Bake: Bake the cookies for 12-15 minutes, or until the edges turn a light golden brown, indicating they are done but still soft inside.
  9. Cool on pan: Let the cookies rest on the baking sheet after removing from the oven to finish cooking and set before transferring to a cooling rack.

Notes

  • Using frozen raspberries helps prevent the dough from becoming too wet, but chop them finely to avoid large juice pockets.
  • Do not overmix the dough after adding flour to keep cookies tender and soft.
  • Flaked salt on top adds a lovely balance to the sweetness and enhances the lemon and raspberry flavors.
  • Room temperature butter helps achieve a smooth, fluffy creamed mixture necessary for light cookies.
  • The cookies will firm slightly as they cool on the baking sheet, so avoid overbaking.

Keywords: lemon raspberry cookies, lemon cookies, raspberry cookies, soft cookies, easy cookie recipe, summer cookies, fruity cookies

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