Lemon Raspberry Cookies
Delightful cookies that combine the tanginess of lemon with the sweetness of raspberries, making them a perfect treat for any occasion.
Ingredients
Main ingredients
- ½ cup granulated sugar
- 1 large lemon zest from one large lemon
- 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
- flaked salt for sprinkling for enhancing flavor
Instructions
Preparation
- Preheat your oven to 350°F and line a couple of baking sheets with parchment paper.
- In a large mixing bowl, combine the granulated sugar and lemon zest using your fingers.
- Add the butter and brown sugar. Mix at medium-high speed for about 3-4 minutes until fluffy.
- Introduce the egg yolk, vanilla, and lemon juice to the fluffy butter mixture and blend together.
- Gradually mix in salt, baking powder, baking soda, and flour, stopping when some flour is still visible.
- Gently fold in the frozen raspberries.
- Scoop the dough onto the lined baking sheets and sprinkle lightly with flaked salt.
- Bake for 12-15 minutes until lightly golden around the edges and let cool on the pan for a minute.
Notes
Store cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3 months. Use fresh lemon for zest and juice for the best flavor. Avoid overmixing after adding flour, and always sprinkle with flaked salt.