Lemon Raspberry Cookies
Delightfully refreshing cookies that blend sweet and tart flavors of lemon and raspberry, perfect for any occasion.
Ingredients
For the Cookies
- ½ cup granulated sugar
- 1 large lemon, zested
- ½ cup butter (room temperature)
- ¼ cup brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups all-purpose flour
- ¾ cup frozen raspberries, chopped small Fresh raspberries can be used instead.
- Flaked salt for sprinkling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, mix together the granulated sugar and lemon zest with your fingers.
- Add the room-temperature butter and brown sugar to the bowl. Mix on medium-high speed for about 3-4 minutes until light and fluffy.
- Add the egg yolk, vanilla, and lemon juice to the bowl, mixing everything together well.
- Gradually add the salt, baking powder, baking soda, and flour, mixing until just combined without overmixing.
- Chop the frozen raspberries into small pieces and gently fold them into the cookie dough.
- Scoop large balls of dough using a 3-tablespoon cookie scoop and place five balls on each lined baking sheet. Sprinkle with flaked salt.
Baking
- Bake the cookies for 12-15 minutes until the edges are lightly golden brown.
- Let the cookies sit on the pan to finish cooking slightly in the middle.
Notes
Store in an airtight container for 3-5 days or freeze for up to 3 months. Reheat to enjoy fresh.