Description
These soft and chewy lemon raspberry cookies are bursting with bright citrus flavor and juicy pockets of raspberries. With a perfectly tender center and a hint of sweetness balanced by a touch of tartness, they’re a quick and delightful treat ready in under 30 minutes.
Ingredients
Scale
3/4 cup granulated sugar
1 tablespoon lemon zest
1/2 cup butter, room temperature
1/2 cup brown sugar
1 large egg yolk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 3/4 cups all-purpose flour
1 cup frozen raspberries, chopped
1 teaspoon flaked salt (for sprinkling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, rub the lemon zest into the granulated sugar to release its oils and enhance flavor.
- Add the butter and brown sugar, then cream until light and fluffy.
- Mix in the egg yolk, lemon juice, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Gently fold in the chopped frozen raspberries, being careful not to overmix.
- Scoop dough onto the prepared baking sheet, spacing the cookies apart.
- Sprinkle a small pinch of flaked salt on top of each cookie.
- Bake for 12–15 minutes, or until the edges are set and the centers remain soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes