Lemon Raspberry Cookies – Sweet Tart Chewy Delight Recipe
Introduction
These Lemon Raspberry Cookies combine a bright, tangy lemon flavor with sweet, juicy raspberries for a chewy and delightful treat. Their sweet-tart balance and soft texture make them perfect for any occasion.
Ingredients
- ½ cup (100 g) granulated sugar
- 1 large lemon, zested
- ½ cup (113.5 g) butter, room temperature
- ¼ cup (55 g) brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 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
- Flaked salt for sprinkling
Instructions
- Step 1: Cream together the softened butter with granulated sugar and brown sugar using an electric mixer on medium-high speed for 3-5 minutes until pale and fluffy.
- Step 2: Beat in the egg yolk until combined, then add the lemon zest, lemon juice, and vanilla extract. Mix until just combined.
- Step 3: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Step 4: Gently fold in the chopped frozen raspberries using a spatula, distributing them evenly without mashing.
- Step 5: Cover the dough and refrigerate for at least 30 minutes, or preferably 1-2 hours, to firm up.
- Step 6: Preheat oven to 375°F (190°C). Drop rounded balls of dough onto parchment-lined baking sheets, leaving space between them. Sprinkle with flaked salt.
- Step 7: Bake for 10-12 minutes, until edges are lightly golden and centers are set but slightly soft. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use fresh raspberries when in season for a brighter flavor, but freeze them slightly before chopping to prevent too much juice in the dough.
- If you prefer a more lemony kick, add an extra teaspoon of lemon zest or a little more lemon juice.
- For a dairy-free option, substitute the butter with a vegan butter alternative at room temperature.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed container or freezer bag for up to 2 months. Thaw at room temperature before serving. Reheat briefly in a warm oven or microwave to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used. To avoid excess moisture, gently chop and use them immediately, or freeze briefly to firm them up before folding into the dough.
Why do I need to chill the dough?
Chilling the dough helps firm it up, which prevents the cookies from spreading too much during baking and improves the texture, making them chewy with a tender crumb.
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Lemon Raspberry Cookies – Sweet Tart Chewy Delight Recipe
- Total Time: 1 hour 30 minutes
- Yield: Approximately 18 cookies 1x
- Diet: Vegetarian
Description
These Lemon Raspberry Cookies are a delightful blend of sweet and tart flavors with a chewy texture. The bright lemon zest and juice perfectly complement the juicy raspberries, creating a refreshing cookie that’s perfect for any occasion. A sprinkle of flaked salt on top adds a subtle contrast that enhances the overall flavor.
Ingredients
Cookie Dough
- ½ cup (100 g) granulated sugar
- 1 large lemon, zested
- ½ cup (113.5 g) butter, room temperature
- ¼ cup (55 g) brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 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
Topping
- Flaked salt for sprinkling
Instructions
- Cream Butter and Sugars: Cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium-high speed for 3-5 minutes until the mixture is pale and fluffy, ensuring a light texture for the cookies.
- Add Wet Ingredients: Beat in the egg yolk until well combined, then add the lemon zest, lemon juice, and vanilla extract. Mix gently until the ingredients are just combined to preserve the fresh flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing only until just combined to avoid overworking the dough.
- Fold in Raspberries: Gently fold in the chopped frozen raspberries using a spatula, distributing them evenly without smashing to maintain their shape and burst of flavor.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes, or preferably 1-2 hours, to firm up. This step helps cookies hold their shape during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Drop rounded balls of dough onto the sheets, spacing them apart to allow for spreading. Sprinkle each cookie with a pinch of flaked salt.
- Bake Cookies: Bake the cookies for 10-12 minutes, until the edges are lightly golden and the centers are set but still slightly soft. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they finish setting perfectly.
Notes
- Using frozen raspberries helps prevent the dough from becoming too wet.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Chilling the dough is essential to prevent excessive spreading during baking.
- Flaked salt enhances the sweet and tart balance of the cookies.
- For a stronger lemon flavor, use Meyer lemons if available.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon raspberry cookies, chewy cookies, tart cookies, sweet and tart dessert, easy cookie recipe, lemon zest cookies, raspberry dessert
