Lemon Raspberry Cookies Delight (Printable Version)
Soft, tender cookies with tart lemon and real raspberries for bursts of juicy flavor. #lemoncookies #raspberry #homemade
# Ingredients:
→ Base Dough
01 -
1/2 cup granulated sugar
02 -
1 large lemon, finely zested
03 -
1/2 cup unsalted butter, at room temperature
04 -
1/4 cup packed light brown sugar
05 -
1 large egg yolk
06 -
1 tablespoon freshly squeezed lemon juice
07 -
1 teaspoon pure vanilla extract
→ Dry Ingredients
08 -
1/2 teaspoon kosher salt
09 -
1/2 teaspoon baking powder
10 -
1/4 teaspoon baking soda
11 -
1 1/4 cups all-purpose flour
→ Mix-ins and Finishing
12 -
3/4 cup frozen raspberries, finely chopped
13 -
Flaked sea salt, for sprinkling
# Steps:
01 -
Set oven temperature to 350°F (180°C). Line a baking sheet with parchment paper for even baking and easy removal.
02 -
In a large mixing bowl, use a hand or stand mixer to beat butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, about 2 minutes.
03 -
Add the egg yolk, lemon zest, lemon juice, and vanilla extract to the butter mixture. Mix well until fully combined and smooth.
04 -
In a separate bowl, whisk together salt, baking powder, baking soda, and flour. Gradually add the dry mixture to the wet ingredients, mixing gently until just incorporated. Avoid overmixing.
05 -
Carefully fold the chopped frozen raspberries into the cookie dough, distributing evenly while minimizing color bleeding.
06 -
Scoop heaping tablespoon portions of dough onto the prepared baking sheet, spacing evenly. Flatten each cookie slightly with the back of a spoon and sprinkle with flaked sea salt. Bake for 12 to 15 minutes, or until edges turn pale golden.
07 -
Allow cookies to rest on the baking sheet for several minutes after removing from the oven. Transfer to a wire rack to cool completely before serving.
# Notes:
01 -
Fresh raspberries may be substituted for frozen; mix gently to preserve berry integrity and reduce color streaking.