Description

Lemon Raspberry Cookies are soft, chewy, and packed with bright citrus zest and juicy berry flavor. A quick and easy treat perfect for any occasion.

Ingredients

Scale

1/2 cup (100 g) granulated sugar

Zest of 1 large lemon

1/2 cup (113.5 g) butter, at room temperature

1/4 cup (55 g) brown sugar

1 large egg yolk

1 tbsp lemon juice (about half a lemon)

1 tsp vanilla extract

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

1 1/4 cups (175 g) all-purpose flour

3/4 cup (75 g) frozen raspberries, chopped

Flaked salt for sprinkling

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Instructions

Set your oven to 350 F (175 C) and prepare two baking sheets by lining them with parchment paper.
In a large mixing bowl, rub together the granulated sugar and lemon zest to release the citrus oils and enhance the flavor.
Add the butter and brown sugar, then beat the mixture on medium-high speed for 3 to 4 minutes until it becomes light and airy.
Mix in the egg yolk, vanilla extract, and fresh lemon juice until smooth.
Gradually incorporate the salt, baking powder, baking soda, and flour. Mix just until everything is combined to keep the dough tender.
Chop the frozen raspberries into small pieces and gently fold them into the dough, being careful not to overmix.
Scoop the dough using a 3-tablespoon cookie scoop and place five balls per sheet. Sprinkle with flaked salt.
Bake for 12 to 15 minutes, or until the edges turn a light golden brown. Allow the cookies to rest on the baking sheet to finish baking internally before transferring them to a rack.

Notes

Keep raspberries frozen until ready to use to prevent the dough from turning purple. For best results, use a kitchen scale to measure flour. Cookies can be stored for 3 days at room temperature or a week refrigerated.

Nutrition

Serving Size: 1 cookie
Calories: 233
Sugar: 18 g
Carbohydrates: 32 g
Protein: 2 g