Description
Delight in these zesty Lemon Raspberry Cookies, featuring a perfect balance of tart lemon and sweet raspberries folded into a soft, buttery dough. These cookies offer a light golden crust with a flavorful, fruity interior, ideal for an afternoon treat or a sweet finish to any meal.
Ingredients
Units
Scale
Cookie Dough
- 1/2 cup (100 g) granulated sugar
- 1 large lemon, zested
- 1/2 cup (113.5 g) butter, room temperature
- 1/4 cup (55 g) brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups (175 g) all-purpose flour
Filling & Topping
- 3/4 cup (75 g) frozen raspberries, chopped small
- Flaked salt for sprinkling
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Mix Sugar and Lemon Zest: In a large mixing bowl, combine granulated sugar and lemon zest using your fingers. Rub them together to release the lemon’s fragrant oils and brighten the sugar’s flavor.
- Cream Butter and Sugars: Add the softened butter and brown sugar to the lemon-scented sugar mixture. Using an electric mixer on medium-high speed, beat for 3-4 minutes until the mixture becomes light, fluffy, and creamy.
- Add Wet Ingredients: Incorporate the egg yolk, vanilla extract, and fresh lemon juice into the creamed butter and sugars. Mix well to combine all flavors thoroughly.
- Combine Dry Ingredients: Sift together salt, baking powder, baking soda, and all-purpose flour. Gradually add this dry mixture to the wet ingredients, mixing gently. Stop mixing once you still see some flour remnants around the bowl to avoid overworking the dough.
- Fold in Raspberries: Chop or lightly break up frozen raspberries into small pieces. Gently fold them into the cookie dough, taking care not to overmix to prevent the berry juice from bleeding and discoloring the dough.
- Scoop and Arrange: Using a 3-tablespoon cookie scoop, scoop the dough into large balls. Place five cookie dough balls per lined baking sheet, spacing them evenly. Lightly sprinkle each with flaked salt to enhance the flavor.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, looking for a light golden brown color around the edges. This ensures a soft yet cooked center.
- Cool and Set: After baking, let the cookies rest on the baking pans to finish cooking slightly in the center and to firm up before transferring to a cooling rack.
Notes
- Keep raspberries frozen until just before folding them into the dough to prevent excess juice and color bleeding.
- Frozen raspberries yield better texture and less moisture than fresh, but fresh can be used if necessary.
- Use grams for precise measurements, especially with flour, but use cups by lightly spooning flour to avoid packing.
- Using flaked salt as a topping adds a delightful contrast to the cookie’s sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
