Description
These lemon raspberry cookies are a sweet lemon cookie base made using both lemon zest and juice, and studded with raspberries in every bite. They’re soft and chewy with a perfectly balanced sweet and tart flavor.
Ingredients
- ½ cup (100 g) granulated sugar
- 1 large lemon, zested
- ½ cup (113.5 g) butter, room temperature
- ¼ cup (55 g) 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 (175 g) all-purpose flour
- ¾ cup (75 g) frozen raspberries, chopped small
- Flaked salt for sprinkling
Instructions
1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2. In a large mixing bowl, mix together granulated sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant.
3. Add butter and brown sugar and mix on medium-high speed for about 3-4 minutes, or until light and fluffy. Add egg yolk, vanilla, and lemon juice and mix together.
4. Slowly mix in salt, baking powder, baking soda, and flour, being careful not to over mix. Stop mixing when some flour remnants remain around the bowl.
5. Chop or break up frozen raspberries into small pieces and lightly fold into cookie dough. Do not overmix or the juice will bleed into the dough.
6. Scoop the dough into large balls using a 3-tablespoon cookie scoop. Place 5 cookie dough balls on each lined baking sheet. Sprinkle with flaked salt.
7. Bake the cookies for 12-15 minutes until lightly golden brown around the edges. Let them sit on the pan after baking to finish cooking slightly in the center.
Notes
Do not take the raspberries out of the freezer until ready to add to the dough. Bake immediately after mixing to prevent the dough from turning red or purple.
Frozen raspberries work better than fresh for this recipe.
Grams are more precise than cups. If using cups, lightly spoon flour into the measuring cup without packing it in.
Use a 3-tablespoon cookie scoop for evenly sized cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 233
- Sugar: 18g
- Sodium: 267mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.4g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 48mg