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Lemon Raspberry Cookies Recipe

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★★★★★

5 from 51 reviews

These Lemon Raspberry Cookies are a delightful blend of tangy lemon and sweet raspberries, offering a burst of fresh citrus flavor with each bite. Soft, tender, and slightly golden on the edges, these cookies balance the tartness of lemon zest and juice with the sweetness of sugar and berries, making them perfect for a refreshing treat or a special dessert.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup (113 g) unsalted butter, softened
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 large egg yolk
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups (190 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Others

  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon fresh lemon zest (from about 2 lemons)
  • 3/4 cup (100 g) frozen raspberries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
  2. Combine Sugar and Lemon Zest: In a large mixing bowl, rub the granulated sugar and fresh lemon zest together using your fingers until fragrant to release the lemon oils.
  3. Cream Butter and Sugars: Add the softened unsalted butter and light brown sugar to the lemon-sugar mixture. Beat with a mixer until the mixture is light and fluffy, which should take about 3 to 4 minutes.
  4. Add Wet Ingredients: Mix in the egg yolk, fresh lemon juice, and vanilla extract until everything is well combined and smooth.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents evenly.
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture while stirring gently, mixing just until a soft dough forms without overworking it.
  7. Fold in Raspberries: Carefully fold in the frozen raspberries, ensuring you do not crush them to avoid bleeding into the dough.
  8. Shape Cookies: Scoop the dough into balls, approximately 3 tablespoons each, and place them on the prepared baking sheets spaced 2 to 3 inches apart to allow room for spreading.
  9. Bake Cookies: Bake in the preheated oven for 12 to 15 minutes or until the edges are set and lightly golden, but the centers remain soft.
  10. Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Keep raspberries frozen until mixing to prevent excess bleeding and maintain their shape.
  • Do not overbake; the cookies will firm up as they cool for the perfect soft texture.
  • For a more intense lemon flavor, consider adding a light lemon glaze after the cookies have cooled completely.
  • Store cookies in an airtight container at room temperature for up to 2 days or freeze them for extended storage.

Keywords: lemon cookies, raspberry cookies, lemon raspberry dessert, soft cookies, citrus cookies, berry cookies

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