Description
These lemon raspberry cookies feature a sweet lemon cookie base with lemon zest and juice, and raspberries in every bite. They are soft, chewy, and offer a balanced sweet and tart flavor.
Ingredients
Scale
- 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
- 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 small
- Flaked salt for sprinkling
Instructions
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- In a large mixing bowl, mix granulated sugar and lemon zest with fingers.
- Add butter and brown sugar; mix on medium-high for 3-4 minutes until light and fluffy. Add egg yolk, vanilla, and lemon juice; mix.
- Slowly mix in salt, baking powder, baking soda, and flour until just combined.
- Chop frozen raspberries and lightly fold into cookie dough.
- Scoop dough into large balls (3 tablespoon size). Place 5 on each sheet. Sprinkle with flaked salt.
- Bake for 12-15 minutes until light golden brown around the edges. Let sit on the pan to cool.
Notes
- Keep raspberries frozen until ready to add to the dough, then bake immediately.
- Frozen raspberries work better than fresh raspberries.
- Use grams for precise measurements, especially for flour. If using cups, lightly spoon flour into the measuring cup.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 233 kcal
- Sugar: 18g
- Sodium: 267mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.4g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 48mg
Keywords: lemon raspberry cookies, cookies, dessert, baking, lemon, raspberry