Description
Delight in these vibrant Lemon Raspberry Cookies, combining zesty lemon flavor with bursts of sweet raspberries. Crisp on the edges and soft in the center, they are perfect for a refreshing treat any time of day.
Ingredients
Units
Scale
Dry Ingredients
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups (175 g) all-purpose flour
Wet Ingredients
- 1 large lemon, zested
- 1/2 cup (113.5 g) butter, room temperature
- 1/4 cup (55 g) brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
Fruit & Toppings
- 3/4 cup (75 g) frozen raspberries, chopped small
- flaked salt for sprinkling
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 even baking.
- Mix Sugar and Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest using your fingers to release the zest’s fragrance for a more intense lemon flavor.
- Cream Butter and Sugars: Add the room temperature butter and brown sugar to the lemon-sugar mixture. Beat on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy, which aerates the dough for a tender crumb.
- Add Egg Yolk, Vanilla, and Lemon Juice: Mix in the egg yolk, vanilla extract, and fresh lemon juice thoroughly to combine the wet ingredients and create a smooth dough base.
- Incorporate Dry Ingredients: Gradually add the salt, baking powder, baking soda, and flour to the wet mixture. Mix gently and stop while some flour remnants remain to avoid overmixing, which can toughen the cookies.
- Fold in Raspberries: Chop frozen raspberries into small pieces and fold them lightly into the dough. Be careful not to overmix to prevent the juice from turning the dough purple and affecting texture.
- Scoop and Prepare for Baking: Using a 3-tablespoon cookie scoop, portion the dough into large balls and place five on each prepared baking sheet, spacing them adequately. Sprinkle with flaked salt for an enhanced flavor contrast.
- Bake the Cookies: Bake for 12 to 15 minutes, until edges are lightly golden brown. This indicates they are perfectly baked with a crisp exterior and soft center.
- Cool Cookies: Allow cookies to rest on the baking sheets after removal from the oven so they finish cooking gently in the residual heat, ensuring ideal texture.
Notes
- Keep raspberries frozen until just before folding into the dough to prevent the dough from absorbing juice and turning color.
- Frozen raspberries work better than fresh for texture and less bleeding, but fresh raspberries can be used if preferred.
- Weigh flour for best accuracy; if using cups, spoon flour lightly into measuring cup to prevent packing and ensure a light dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 233
- Sugar: 18g
- Sodium: 267mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.4g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 48mg
