Best Lemon Raspberry Cookies – Tangy, Fast, Delicious
These lemon raspberry cookies are a sweet lemon cookie base made using both lemon zest and juice, and studded with raspberries in every bite. They’re soft and chewy with a perfectly balanced sweet and tart flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 9 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
- 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 small
- Flaked salt, for sprinkling
Instructions
1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2. In a large mixing bowl, mix together granulated sugar and lemon zest with your fingers to release the oils and fragrance from the zest.
3. Add butter and brown sugar and mix on medium-high speed for 3-4 minutes until light and fluffy. Add egg yolk, vanilla, and lemon juice and mix until combined.
4. Slowly mix in salt, baking powder, baking soda, and flour. Do not overmix—stop when some flour remnants remain.
5. Chop or break up frozen raspberries into small pieces and lightly fold into the cookie dough. Avoid overmixing to prevent the dough from turning red or purple.
6. Scoop dough into large balls (about 3 tablespoons each). Place 5 dough balls on each lined baking sheet and sprinkle with flaked salt.
7. Bake for 12-15 minutes until edges are lightly golden. Let cookies rest on the pan after baking to finish cooking slightly in the center.
Notes
Keep raspberries frozen until just before folding them into the dough to prevent color bleeding.
You can use fresh raspberries, but frozen ones work better for maintaining dough texture and appearance.
For best accuracy, use a kitchen scale to measure ingredients by weight. If measuring by cups, spoon flour into the cup lightly without packing it down.
Find it online: https://cookingwithramsay.com/lemon-raspberry-cookies/