Description
These Lemon Raspberry Cookies are a perfect balance of sweet and tart, featuring chewy textures and bursts of fresh raspberry flavor. With a fragrant lemon zest and juice accentuating the buttery dough, each bite offers a delightful combination of softness and slight crispness on the edges, sprinkled with a touch of flaked salt for enhanced flavor contrast. Ideal for a refreshing treat any time of year.
Ingredients
Scale
Wet Ingredients
- ½ cup (113.5 g) butter, room temperature
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) brown sugar
- 1 teaspoon lemon zest from 1 large lemon
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups (175 g) all-purpose flour
- 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 the mixture is pale and fluffy. This process aerates the dough for a tender cookie.
- Add Egg Yolk and Flavorings: Beat in the egg yolk until fully combined. Then add the lemon zest, lemon juice, and vanilla extract. Mix just until combined to maintain lightness in the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. This ensures even distribution of the leavening agents and salt.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together. Overmixing can lead to tough cookies.
- Fold in Raspberries: Gently fold in the chopped frozen raspberries with a spatula, distributing them evenly without mashing to preserve the berry texture and color.
- Chill the Dough: Cover the dough and refrigerate it for at least 30 minutes, preferably 1-2 hours, to firm up. This helps the cookies keep their shape during baking.
- Preheat and Prepare for Baking: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Drop rounded balls of dough onto the sheets leaving space between each cookie. Sprinkle the tops with flaked salt to enhance the flavors.
- Bake the Cookies: Bake for 10-12 minutes until the edges are lightly golden and the centers are set but still slightly soft. This yields chewy, tender cookies.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents breaking and allows them to set perfectly.
Notes
- Use frozen raspberries directly from the freezer to prevent excessive color bleeding into the dough.
- Chilling the dough is crucial to prevent spreading and maintain the cookie’s texture.
- Flaked salt on top adds a nice contrast to the sweetness and highlights the lemon flavor.
- For softer cookies, reduce baking time slightly; for crisper edges bake a bit longer.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Raspberry Cookies, tart cookies, chewy lemon cookies, berry cookies, baked desserts, sweet tart cookies
