Description
Lemon Raspberry Cookies are a vibrant and delicious treat that perfectly blends the tartness of fresh raspberries with the bright zest of lemon. Each cookie is soft and chewy, making it a delightful indulgence for any gathering, whether it’s a sunny picnic or a cozy family get-together. With a simple recipe and easy-to-find ingredients, these cookies are perfect for beginner bakers looking to impress. Just one bite will reveal a burst of flavor that makes it hard to resist going back for more!
Ingredients
Scale
- ½ cup granulated sugar
- 1 large lemon (zested)
- ½ cup butter (room temperature)
- ¼ cup brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups all-purpose flour
- ¾ cup frozen raspberries (chopped)
- Flaked salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, combine granulated sugar and lemon zest using your fingers to release essential oils.
- Cream together the butter and brown sugar until light and fluffy, then mix in the egg yolk, vanilla, and lemon juice.
- Gradually add salt, baking powder, baking soda, and flour until just combined; avoid overmixing.
- Gently fold in the chopped frozen raspberries.
- Use a cookie scoop to drop dough balls onto prepared baking sheets and sprinkle lightly with flaked salt.
- Bake for 12-15 minutes until edges are golden but centers remain soft; cool on wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 25mg
Keywords: For thicker cookies, chill the dough for about 30 minutes before scooping. Feel free to substitute fresh raspberries if desired but be cautious about overmixing.