Lemon Raspberry Cookies
Soft, buttery cookies bursting with zesty lemon and juicy raspberries. These refreshing cookies are perfect for spring and summer gatherings, tea parties, or simply as a fruity afternoon treat.
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Cookie Scoop
- Baking Sheets
- Parchment Paper
Ingredients
Cookie Dough
- ½ cup granulated sugar
- zest of 1 large lemon
- ½ cup butter room temperature
- ¼ cup brown sugar
- 1 egg yolk large
- 1 tbsp lemon juice about half a lemon
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 ¼ cups all-purpose flour
- ¾ cup frozen raspberries chopped small
- flaked salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Mix granulated sugar with lemon zest to release oils and flavor.
- Cream butter, brown sugar, and the lemon sugar mixture until light and fluffy (3-4 minutes).
- Add egg yolk, vanilla extract, and lemon juice. Mix until combined.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda. Gradually mix into wet ingredients until just combined.
- Chop frozen raspberries into small pieces and gently fold into the dough.
- Scoop dough (about 3 tbsp each) onto baking sheets, spacing apart. Sprinkle tops with flaked salt.
- Bake for 12–15 minutes, until edges are golden. Cool briefly on pan, then transfer to wire rack.
Notes
Chill the dough for 30 minutes before baking for a richer flavor and better texture. Cookies can be stored in an airtight container for 3–5 days at room temperature or frozen for up to 3 months.