Lemon Raspberry Cookies Recipe
These Lemon Raspberry Cookies combine the zesty brightness of fresh lemon with sweet-tart frozen raspberries baked into a soft, chewy cookie. With a tender crumb and subtle citrus aroma enhanced by lemon zest and juice, these cookies are perfect for a refreshing treat or dessert.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dough
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon fresh lemon zest (from about 2 lemons)
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (100 g) frozen raspberries
Instructions
- Preheat oven. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking the cookies.
- Prepare lemon sugar. In a large bowl, rub the granulated sugar and lemon zest together with your fingers until the mixture is fragrant, releasing the oils from the zest to infuse the sugar.
- Cream butter and sugars. Add the softened unsalted butter and light brown sugar to the lemon-infused sugar. Beat the mixture with a mixer until it becomes light and fluffy, approximately 3 to 4 minutes.
- Add wet ingredients. Mix in the egg yolk, fresh lemon juice, and vanilla extract until everything is fully combined.
- Mix dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine wet and dry. Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Avoid overmixing to keep cookies tender.
- Fold in raspberries. Carefully fold in the frozen raspberries, being gentle to avoid crushing them, which helps maintain bursts of tart fruit in the cookies.
- Scoop dough. Using about 3 tablespoons of dough per cookie, scoop dough balls and place them 2 to 3 inches apart on the prepared baking sheets to allow for spreading.
- Bake cookies. Bake the cookies in the preheated oven for 12 to 15 minutes, until the edges are set and lightly golden, while the centers remain soft and tender.
- Cool cookies. Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Keep raspberries frozen until mixing to prevent their juice from bleeding into the dough excessively.
- Do not overbake; cookies will firm up as they cool, ensuring a soft center.
- For extra lemon flavor, consider adding a light lemon glaze on cooled cookies.
- Store cookies in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Keywords: lemon raspberry cookies, lemon cookies, berry cookies, soft cookies, citrus cookies, fruit cookies, easy dessert
Find it online: https://biteandenjoy.com/lemon-raspberry-cookies-recipe/
