Description
These Lemon Raspberry Cookies are a delightful combination of tangy lemon zest, juicy raspberries, and a buttery cookie base. Perfect for a sweet treat any time of day!
Ingredients
Scale
Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- zest of 1 large lemon
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 3/4 cup frozen raspberries, chopped
- flaked salt for sprinkling
Instructions
- Preheat oven: Preheat oven to 350°F and line baking sheets with parchment paper.
- Prepare cookie dough: In a large bowl, combine lemon zest with sugars, then cream in butter. Mix in egg yolk, lemon juice, and vanilla. Add salt, baking powder, baking soda, and flour; mix until just combined.
- Integrate raspberries: Gently fold in frozen raspberries. Avoid overmixing to prevent bleeding.
- Bake cookies: Scoop dough onto baking sheets, sprinkle with flaked salt, and bake for 12–15 minutes until golden.
- Cool and enjoy: Cool on the baking sheet briefly before transferring to a wire rack to cool completely.
Notes
- Use frozen raspberries to maintain structure and color.
- Gently handle dough for a marbled effect.
- Best enjoyed fresh or store in an airtight container for 1–2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 233
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
