Lemon Raspberry Cookies – Sweet Tart Chewy Delight Recipe
These Lemon Raspberry Cookies are a delightful blend of sweet and tart flavors, featuring a chewy texture and bursts of juicy raspberries. The bright lemon zest and juice add a refreshing citrus note, perfectly balanced by the sweetness of sugar and brown sugar. Ideal for a light, fruity treat or afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 18-20 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
Other
- 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.
- Add Egg Yolk and Flavorings: Beat in the egg yolk until combined, then add the lemon zest, lemon juice, and vanilla extract. Mix until just combined.
- Combine 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.
- Fold in Raspberries: Gently fold in the chopped frozen raspberries using a spatula, distributing them evenly without mashing.
- Chill Dough: Cover the dough and refrigerate for at least 30 minutes, or preferably 1-2 hours, to firm up.
- Prepare to Bake: 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.
- Bake Cookies: 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.
Notes
- Use frozen raspberries for easier folding into dough without too much juice release.
- Chilling the dough prevents spreading and helps maintain chewy texture.
- Do not overmix once the dry ingredients are combined to ensure tender cookies.
- Flaked salt adds a pleasant contrast to the sweet and tart flavors—do not skip this step.
Keywords: lemon raspberry cookies, chewy cookies, lemon zest, baked cookies, fruit cookies, dessert, sweet and tart
