Lemon Raspberry Cookies
A delightful combination of bright lemon and tart raspberry flavors in soft and chewy cookies, perfect for any occasion.
Ingredients
Cookie Dough Ingredients
- ½ cup granulated sugar
- 1 large lemon zest 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 on top.
Instructions
Preparation and Baking
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a large bowl, mix together granulated sugar and lemon zest with your fingers.
- Add butter and brown sugar, mixing on medium-high speed for about 3-4 minutes until light and fluffy.
- Toss in egg yolk, vanilla, and lemon juice, and mix well.
- Gradually mix in salt, baking powder, baking soda, and flour.
- Chop or break up your frozen raspberries and fold them gently into the cookie dough.
- Using a 3-tablespoon scoop, place generous mounds of dough on the prepared baking sheet, leaving space in between.
- Sprinkle with flaked salt.
- Bake for 12-15 minutes, until the edges turn a light golden brown.
- Let them cool a bit on the pan; they’ll finish cooking a little in the middle.
Notes
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. Reheat in the microwave for a few seconds before serving.