Lemon Raspberry Cookie
Experience the perfect harmony of sweet and tart flavors with these soft and chewy lemon raspberry cookies. Made with fresh lemon zest and juice, the cookies boast a delicate citrus aroma, while chopped raspberries add bursts of fruity sweetness in every bite.
Equipment
- Large Mixing Bowl
- Electric mixer
- Baking Sheets
- Parchment Paper
- Cookie scoop (3 tablespoons capacity)
- Spatula
Ingredients
Cookie Dough
- 1/2 cup granulated sugar rubbed with lemon zest
- 1 lemon zested
- 1/2 cup butter room temperature
- 1/4 cup brown sugar
- 1 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 all-purpose flour
- 3/4 cup frozen raspberries chopped
- flaked salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, mix granulated sugar and lemon zest with your fingers to release fragrance.
- Add butter and brown sugar. Mix on medium-high speed for 3-4 minutes until light and fluffy.
- Add egg yolk, vanilla extract, and lemon juice to the mixture. Stir until combined.
- Slowly mix in salt, baking powder, baking soda, and flour. Stop mixing when some flour remnants remain to avoid overmixing.
- Chop frozen raspberries into small pieces. Gently fold them into the cookie dough. Avoid overmixing to prevent the juice from bleeding.
- Scoop the dough into large balls (about 3 tablespoons each). Place five dough balls on each prepared baking sheet. Sprinkle with flaked salt.
- Bake for 12-15 minutes until edges are lightly golden brown. Let cookies cool on the baking sheet to finish cooking internally.
Notes
Keep raspberries frozen until just before adding to the dough to prevent discoloration. For more precision, measure ingredients by weight. Avoid packing flour to ensure better texture.