Lemon Raspberry Cookies – Sweet Tart Chewy Delight Recipe
These Lemon Raspberry Cookies are a perfect balance of sweet and tart with a chewy texture. Combining fresh lemon zest and juice with juicy frozen raspberries, these cookies deliver a bright, refreshing flavor. The dough is easy to prepare, chilled for firmness, then baked to golden perfection with a sprinkle of flaked salt enhancing the complex flavors. Ideal for a delightful treat or casual dessert.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 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 extract
- 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
- 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, creating a light base for the dough.
- Add Wet Ingredients: Beat in the egg yolk until combined, then incorporate the lemon zest, lemon juice, and vanilla extract. Mix just until everything is evenly combined to maintain the dough’s texture.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, salt, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Fold in Raspberries: Gently fold in the chopped frozen raspberries using a spatula, ensuring even distribution without mashing the berries to keep bursts of flavor in the cookies.
- Chill Dough: Cover the dough and refrigerate for at least 30 minutes, preferably 1-2 hours, allowing the dough to firm up for easier handling and better baking results.
- Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ease cleanup.
- Shape and Sprinkle Salt: Drop rounded balls of dough onto the prepared baking sheets, spacing them apart to allow for spreading. Lightly sprinkle each cookie with flaked salt to enhance the flavor complexity.
- Bake Cookies: Bake for 10-12 minutes until the edges are lightly golden and the centers are set but still slightly soft, achieving the perfect chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to set further before transferring them to a wire rack to cool completely, ensuring they maintain their shape and texture.
Notes
- Freezing raspberries before adding helps them stay intact and not bleed excessively into the dough.
- Chilling the dough is crucial to prevent excessive spreading during baking.
- Flaked salt sprinkling contrasts the sweetness, adding depth to the flavor.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For stronger lemon flavor, increase zest by 1 teaspoon or add a bit more lemon juice carefully.
Keywords: Lemon Raspberry Cookies, chewy cookies, tart cookies, lemon zest cookies, berry cookies, easy cookie recipe, dessert cookies
