Description
Soft and chewy Lemon Raspberry Cookies with bright lemon flavor, juicy raspberries, flaky salt, and no dough chilling required.
Ingredients
½ cup (100 g) granulated sugar
Zest of 1 large lemon
½ cup (113.5 g) softened butter
¼ cup (55 g) 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 (175 g) all purpose flour
¾ cup (75 g) frozen raspberries, chopped into small pieces
Flaked salt for topping
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Rub lemon zest into the granulated sugar with your fingertips until fragrant.
3. Beat softened butter, lemon sugar, and brown sugar for 3 to 4 minutes until pale and fluffy.
4. Mix in egg yolk, vanilla extract, and lemon juice.
5. Add salt, baking powder, baking soda, and flour. Stir until the flour almost disappears.
6. Gently fold in chopped frozen raspberries. Do not overmix.
7. Scoop about 3 tablespoons of dough per cookie and place on baking sheets.
8. Sprinkle tops lightly with flaky salt.
9. Bake for 12 to 15 minutes, until edges turn lightly golden and centers still look soft.
10. Let cookies rest on the baking sheet for several minutes, then transfer to a cooling rack.
Notes
Keep raspberries frozen until folding them into the dough.
Bake the cookies right after mixing to reduce raspberry bleeding.
Do not overmix after adding the berries.
Spoon and level flour if measuring by cups.
Store cookies in an airtight container for 1 to 2 days or freeze baked cookies for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 233
- Sugar: 18 g
- Sodium: 267 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 48 mg