Description
Delight in these tender and zesty Lemon Raspberry Cookies, featuring a bright lemon flavor complemented by juicy frozen raspberries. Perfectly balanced between sweet and tart, these cookies boast a soft center with lightly golden edges for an irresistible treat.
Ingredients
Scale
Cookie Dough
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon fresh lemon zest (from about 2 lemons)
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Filling
- 3/4 cup (100 g) frozen raspberries
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Zest Sugar: In a large mixing bowl, rub the granulated sugar and fresh lemon zest together with your fingers until fragrant, releasing the oils from the zest for maximum lemon flavor.
- Cream Butter and Sugars: Add the softened butter and packed light brown sugar to the lemon-scented sugar. Beat with an electric mixer for about 3–4 minutes until the mixture is light, fluffy, and well combined.
- Add Wet Ingredients: Mix in the egg yolk, fresh lemon juice, and vanilla extract until the mixture is uniformly combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Form Dough: Gradually add the dry ingredients to the wet mixture, stirring gently just until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Fold in Raspberries: Gently fold in the frozen raspberries into the dough, being careful not to crush them to maintain their shape and juiciness.
- Shape Cookies: Using about 3 tablespoons of dough for each cookie, scoop dough into balls and place them spaced 2–3 inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are set and lightly golden while the centers remain soft and slightly tender.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- Keep raspberries frozen until ready to mix to prevent them from bleeding too much color and juice into the dough.
- Be gentle when folding in raspberries to avoid crushing and coloring the dough.
- For extra lemon flavor, consider adding a little lemon extract in addition to the lemon juice and zest.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cookies, raspberry cookies, lemon raspberry dessert, soft cookies, citrus desserts, berry cookies
