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Lemon Raspberry Cookies – Sweet Tart Chewy Delight Recipe

4.8 from 133 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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