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Raspberry Lemon Cookies Recipe

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4.1 from 86 reviews

Delightfully tangy and sweet raspberry cookies infused with fresh lemon zest and juice. These soft, buttery cookies feature burst-in-your-mouth frozen raspberries evenly folded into the dough and a sprinkle of flaked salt on top to perfectly balance the flavors. With a light golden crust and a zesty berry center, they make a perfect treat for any time of day.

  • Total Time: 22 minutes
  • Yield: 9 cookies

Ingredients

Dry Ingredients

  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda

Wet Ingredients

  • ½ cup butter (room temperature)
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg yolk
  • 1 tablespoon lemon juice (about half a lemon)
  • 1 teaspoon vanilla extract

Additional Ingredients

  • 1 large lemon, zested
  • ¾ cup frozen raspberries, chopped small
  • Flaked salt for sprinkling

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and for easy cleanup.
  2. Mix Sugar and Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar to release the fragrant oils and enhance the lemon flavor.
  3. Cream Butter and Sugars: Add the room temperature butter and brown sugar to the lemon-infused sugar mixture. Using a mixer on medium-high speed, beat for 3-4 minutes until the mixture is light, fluffy, and well combined.
  4. Add Wet Ingredients: Incorporate the egg yolk, vanilla extract, and lemon juice into the creamed butter and sugars. Mix until all wet ingredients are smoothly blended.
  5. Combine Dry Ingredients: In a separate bowl or together, mix the salt, baking powder, baking soda, and flour. Slowly add these dry ingredients to the wet ingredients, mixing carefully to avoid overworking the dough. It’s okay if some flour remnants remain around the bowl; this prevents the cookies from becoming tough.
  6. Fold in Raspberries: Chop the frozen raspberries into small pieces and gently fold them into the cookie dough. Be careful not to overmix to avoid bleeding of raspberry juice into the dough.
  7. Scoop Dough Balls: Using a 3-tablespoon cookie scoop or spoon, form large dough balls and place five on each lined baking sheet, spacing them apart. Sprinkle each dough ball with a pinch of flaked salt to enhance the flavor.
  8. Bake Cookies: Bake in the preheated oven for 12-15 minutes. Look for a light golden brown color around the edges while the centers remain soft.
  9. Cool on Pan: Remove the cookies from the oven and allow them to sit on the baking sheets. This lets them finish cooking gently and helps maintain a soft texture.

Notes

  • Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
  • Using frozen raspberries helps maintain their shape and texture better than fresh ones in this recipe.
  • Room temperature butter is essential for proper creaming with the sugars.
  • Sprinkling flaked salt on top adds a contrasting savory flavor that balances the sweetness and tartness.
  • If you prefer smaller cookies, adjust the baking time accordingly, likely reducing it to about 10 minutes.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 12-15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/raspberry-lemon-cookies-recipe/