Lemon Raspberry Cookies
Delightful cookies combining tart lemons and sweet raspberries with a tender, buttery texture, perfect for any occasion.
Ingredients
For the Cookie Dough
- ½ cup granulated sugar Adds sweetness and crunch.
- 1 large lemon (zested) Provides vibrant citric aroma.
- ½ cup butter (room temperature) Creates tender texture.
- ¼ cup brown sugar Contributes moisture and deep caramel flavor.
- 1 large egg yolk Binds the ingredients.
- 1 tablespoon lemon juice Enhances flavor profile.
- 1 teaspoon vanilla extract Rounds out flavors.
- ½ teaspoon salt Balances sweetness.
- ½ teaspoon baking powder Leavening agent for rise.
- ¼ teaspoon baking soda Works with baking powder for lightness.
- 1¼ cups all-purpose flour Provides cookie structure.
- ¾ cup frozen raspberries (chopped) Adds flavor and color.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, combine granulated sugar and lemon zest. Rub together to release oils.
- Add butter and brown sugar to the bowl. Beat with an electric mixer for 3-4 minutes until light and fluffy.
- Incorporate the egg yolk, vanilla extract, and lemon juice, mixing until well combined.
- Gradually add salt, baking powder, baking soda, and flour, mixing until barely incorporated.
- Fold in the chopped frozen raspberries carefully to avoid breaking them.
Baking
- Use a cookie scoop to portion the dough onto the lined baking sheets, placing about five cookies per sheet.
- Sprinkle lightly with flaked salt for added flavor.
- Bake for 12-15 minutes or until the edges are light golden brown.
- Allow to cool slightly on the pan before transferring to a wire rack.
Notes
For success, ensure butter is at room temperature and mix flour gently to avoid tough cookies.