Lemon Raspberry Cookies – Sweet Tart Chewy Delight Recipe
Lemon Raspberry Cookies are a delightful combination of sweet and tart flavors, featuring chewy textures with bursts of fresh raspberry and bright lemon zest. These cookies are perfect for a refreshing dessert or an afternoon treat with tea, balancing sweetness and citrus tang beautifully.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1¼ cups (175 g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- ½ cup (113.5 g) butter, room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla extract
- 1 large lemon, zested
Additional Ingredients
- ¾ cup (75 g) frozen raspberries, chopped
- Flaked salt for sprinkling
Instructions
- Cream Butter and Sugars: 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. This step is crucial to incorporate air for light texture.
- Add Wet Ingredients: Beat in the egg yolk until combined, then add the lemon zest, lemon juice, and vanilla extract. Mix until just combined to maintain the delicate flavor.
- Mix Dry Ingredients: 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 to avoid overworking the dough.
- Fold in Raspberries: Gently fold in the chopped frozen raspberries using a spatula, distributing them evenly without mashing, preserving their shape and tartness.
- Chill Dough: Cover the dough and refrigerate for at least 30 minutes, or preferably 1-2 hours, to firm up, which helps prevent spreading during baking.
- Prepare for Baking: 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 to enhance flavor.
- Bake and Cool: 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, ensuring optimal texture.
Notes
- For best results, do not overmix the dough once the flour is added to prevent toughness.
- Using frozen raspberries helps maintain the cookie shape and prevents the berries from bleeding too much color.
- Chilling the dough is important to prevent excessive spreading during baking, resulting in chewy cookies.
- Sprinkling flaked salt on top enhances the sweet and tart flavors.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: Lemon Raspberry Cookies, chewy cookies, sweet and tart cookies, lemon zest cookies, raspberry dessert, homemade cookies
