Lemon Raspberry Cookies
These delightful lemon raspberry cookies are a summery treat that combines the vibrant flavors of lemon and the natural sweetness of raspberries, resulting in light, fluffy cookies any time of the year.
Ingredients
Cookie Dough
- ½ cup granulated sugar
- 1 large lemon, zested Use fresh lemon for best flavor.
- ½ cup butter, room temperature Ensure butter is at room temperature for easy mixing.
- ¼ cup brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice Add more for tanginess if desired.
- 1 teaspoon vanilla Extra vanilla can enhance flavor.
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups all-purpose flour Sift for lighter cookies if desired.
- ¾ cup frozen raspberries, chopped small Do not thaw before adding.
Topping
- Flaked salt for sprinkling Enhances sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the granulated sugar and lemon zest, mixing until fragrant.
- Add the room temperature butter and brown sugar to the bowl and mix on medium-high speed for 3-4 minutes until light and fluffy.
- Incorporate the egg yolk, vanilla, and lemon juice, mixing until well combined.
- Gradually mix in the salt, baking powder, baking soda, and flour, taking care not to overmix.
- Fold in the frozen raspberries gently, retaining their icy texture.
Baking
- Scoop large balls of cookie dough onto the prepared baking sheets, spacing them apart.
- Sprinkle a light pinch of flaked salt over each cookie.
- Bake for 12-15 minutes until light golden brown, then let cool on the baking sheet for a few moments before transferring to a cooling rack.
Notes
For best results, do not overmix the dough, and ensure cookies are not baked too long to maintain softness. Store cookies in an airtight container for up to a week.