Lemon Raspberry Cookies – Sweet Tart Chewy Delight Recipe
Enjoy these delightful Lemon Raspberry Cookies that perfectly balance sweet and tart flavors with a chewy texture. Infused with fresh lemon zest and juicy raspberries, these cookies are a refreshing treat that’s easy to prepare and ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1¼ cups (175 g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- ½ cup (113.5 g) butter, room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) brown sugar
- 1 large egg yolk
- 1 large lemon, zested
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla extract
Additional
- ¾ cup (75 g) frozen raspberries, chopped
- Flaked salt for sprinkling
Instructions
- Cream Butter and Sugars: Cream together the softened butter with granulated sugar and brown sugar using an electric mixer on medium-high speed for 3-5 minutes until the mixture is pale and fluffy, which ensures a light cookie texture.
- Add Egg Yolk and Flavorings: Beat in the egg yolk until fully combined. Then add the lemon zest, lemon juice, and vanilla extract. Mix gently until just combined to preserve the texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda to distribute the leavening agents evenly.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing only until just combined to avoid overworking the dough which can cause toughness.
- Fold in Raspberries: Carefully fold in the chopped frozen raspberries using a spatula, distributing them evenly throughout the dough without mashing, to maintain bursts of raspberry flavor.
- Chill Dough: Cover the dough and refrigerate it for at least 30 minutes, preferably 1-2 hours. Chilling firms the dough which helps prevent spreading during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and place rounded balls of dough spaced apart to allow for spreading.
- Bake Cookies: Sprinkle the cookie dough balls with flaked salt for an enhanced flavor contrast. Bake for 10-12 minutes until the edges are lightly golden and the centers appear set but remain slightly soft.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set further, then transfer to a wire rack to cool completely before serving to enjoy the best texture.
Notes
- Using frozen raspberries helps to keep the dough firm and reduces moisture compared to fresh berries.
- Do not overmix the dough once the flour is added, to avoid tough cookies.
- Chilling the dough is crucial for texture and helps control spreading in the oven.
- Flaked salt on top enhances the tartness and balances sweetness.
- For softer cookies, bake on the lower end of the time range; for slightly crispier edges, bake a bit longer.
Keywords: lemon raspberry cookies, chewy cookies, tart sweet cookies, lemon zest cookies, raspberry desserts, easy baked cookies
