Lemon Raspberry Cookies – Sweet Tart Chewy Delight Recipe
These Lemon Raspberry Cookies are a perfect blend of sweet and tart flavors with a chewy texture. Infused with fresh lemon zest and juice, and studded with juicy frozen raspberries, these cookies offer a refreshing citrus bite balanced by the sweetness of brown and granulated sugar. Topped with a sprinkle of flaked salt, they deliver a delightful contrast that enhances the overall flavor. Easy to make and perfect for springtime or any occasion, these cookies bake up soft with lightly golden edges, making them both delicious and visually appealing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
Add-ins and Toppings
- ¾ cup (75 g) frozen raspberries, chopped
- Flaked salt for sprinkling
Instructions
- Cream Butter and Sugars: Cream together the softened butter with granulated sugar and brown sugar using an electric mixer on medium-high speed for 3-5 minutes until pale and fluffy.
- Add Egg and Flavorings: Beat in the egg yolk until combined, then add the lemon zest, lemon juice, and vanilla extract. Mix until just combined to preserve the texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda to ensure even distribution.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and mix until just combined to avoid overworking the dough.
- Fold in Raspberries: Gently fold in the chopped frozen raspberries using a spatula, distributing them evenly without mashing to maintain their texture.
- Chill Dough: Cover the dough and refrigerate for at least 30 minutes, or preferably 1-2 hours, to firm up for easier handling and better cookie shape.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 375°F (190°C). Drop rounded balls of dough onto parchment-lined baking sheets, leaving space between them. Sprinkle cookies with flaked salt to enhance flavor.
- Bake Cookies: Bake for 10-12 minutes until the edges are lightly golden and the centers are set but still slightly soft for chewy texture.
- Cool: Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely, allowing them to set properly.
Notes
- Use frozen raspberries instead of fresh to prevent the dough from becoming too wet.
- Do not overmix the dough after adding the flour to keep the cookies tender.
- Chilling the dough solidifies the butter, helping the cookies keep their shape during baking.
- Flaked salt on top adds a pleasant contrast to the sweetness and highlights the lemon flavor.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: Lemon raspberry cookies, chewy lemon cookies, tart and sweet cookies, lemon zest cookies, raspberry dessert, citrus cookies
