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Lemon Raspberry Cookies Recipe

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★★★★★

4.7 from 138 reviews

Delight in these zesty Lemon Raspberry Cookies, a perfect blend of tangy lemon and sweet raspberries baked into soft, tender cookies. Featuring a buttery dough enhanced with fresh lemon zest and juice, these treats offer a vibrant burst of flavor balanced by the subtle tartness of frozen raspberries. Ideal for a refreshing snack or an elegant tea-time accompaniment.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups (190 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (113 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 large egg yolk
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon zest (from about 2 lemons)

Add-ins

  • 3/4 cup (100 g) frozen raspberries

Instructions

  1. 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.
  2. Combine sugar and lemon zest: In a large bowl, rub the granulated sugar and fresh lemon zest together with your fingers until the mixture is fragrant, releasing the lemon oils for maximum flavor.
  3. Beat in butter and brown sugar: Add softened unsalted butter and light brown sugar to the lemon-scented sugar mixture. Beat thoroughly for about 3–4 minutes until the mixture becomes light and fluffy, creating a smooth base.
  4. Add egg yolk, lemon juice, and vanilla: Mix in the egg yolk, fresh lemon juice, and vanilla extract until fully combined, enhancing the dough with moisture and flavor complexity.
  5. Whisk dry ingredients: In a separate bowl, whisk all-purpose flour, baking powder, baking soda, and salt together to evenly distribute the leavening agents and seasoning.
  6. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently just until a soft dough forms. Avoid overmixing to keep cookies tender.
  7. Fold in frozen raspberries: Carefully fold the frozen raspberries into the dough, ensuring they remain intact to avoid bleeding color or breaking apart.
  8. Scoop dough onto baking sheets: Scoop dough by approximately 3-tablespoon portions and place the dough balls 2–3 inches apart on the prepared baking sheets to allow spreading.
  9. Bake the cookies: Bake in the preheated oven for 12–15 minutes, or until the cookie edges are set and lightly golden, while the centers maintain a soft texture.
  10. Cool the cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely for best texture and flavor.

Notes

  • Keep raspberries frozen until mixing to prevent excessive juice and color bleeding into the dough.
  • Use fresh lemon zest and juice for the brightest and most authentic lemon flavor.
  • Do not overmix the dough to maintain tender, soft cookies.
  • For extra lemon flavor, consider adding a light lemon glaze after baking.

Keywords: lemon raspberry cookies, lemon cookies, raspberry cookies, lemon zest, berry cookies, soft cookies, baked cookies

Find it online: https://spiceupwithsophie.com/lemon-raspberry-cookies-recipe/