Name: Lemon Raspberry Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 100 g granulated sugar; 1 large lemon (zested); 113.5 g butter (room temperature); 55 g brown sugar; 1 large egg yolk; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 0.5 teaspoon salt; 0.5 teaspoon baking powder; 0.25 teaspoon baking soda; 175 g all-purpose flour; 75 g frozen raspberries (chopped small); Flaked salt for sprinkling

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why make this recipe

Lemon Raspberry Cookies are a delightful treat that combines the bright flavors of lemon with the tart sweetness of raspberries. These cookies are perfect for any occasion, from afternoon tea to casual gatherings. They are easy to make and provide a refreshing flavor that is sure to please everyone. Plus, the vibrant colors make them visually appealing, making them a lovely addition to any dessert platter.

how to make Lemon Raspberry Cookies

Ingredients :

100 g granulated sugar
1 large lemon (zested)
113.5 g butter (room temperature)
55 g brown sugar
1 large egg yolk
1 tablespoon lemon juice
1 teaspoon vanilla extract
0.5 teaspoon salt
0.5 teaspoon baking powder
0.25 teaspoon baking soda
175 g all-purpose flour
75 g frozen raspberries (chopped small)
Flaked salt for sprinkling

Directions :

Preheat your oven to 350°F and line 2 baking sheets with parchment paper.
In a large bowl, mix the granulated sugar and lemon zest by hand. This helps release the lovely lemon fragrance.
Add the room temperature butter and brown sugar to the bowl. Mix on medium-high speed for about 3-4 minutes until the mixture is light and fluffy.
Incorporate the egg yolk, vanilla extract, and lemon juice, mixing them together well.
Gradually add the salt, baking powder, baking soda, and flour. Mix carefully to avoid overworking the dough.
Chop the frozen raspberries into small pieces and gently fold them into the cookie dough. Be careful not to let the juice bleed into the dough.
Scoop out dough into large balls using a 3-tablespoon scoop. Place 5 dough balls on each of the lined baking sheets.
Sprinkle the tops with flaked salt.
Bake the cookies for 12-15 minutes until they turn light golden brown around the edges.
Let the cookies cool slightly on the pan. This will help them finish cooking in the center.

how to serve Lemon Raspberry Cookies

Serve Lemon Raspberry Cookies warm or at room temperature. They are delicious on their own or paired with a cup of tea or coffee. You can also dust them with powdered sugar for an extra touch of sweetness.

how to store Lemon Raspberry Cookies

To store your cookies, let them cool completely and then place them in an airtight container. They can be kept at room temperature for up to a week. For longer storage, you can freeze them in a freezer-safe bag or container for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.

tips to make Lemon Raspberry Cookies

For an extra burst of lemon flavor, add more zest or a few drops of lemon extract.
Make sure the butter is at room temperature for easy mixing.
Handle the raspberries gently to avoid making a mess with their juices.
If using fresh raspberries, reduce the quantity slightly to avoid overwhelming the cookie dough.

variation

You can swap out the raspberries for blueberries or strawberries to create different flavor profiles. Additionally, adding white chocolate chunks or nuts can enhance the texture and taste of the cookies.

FAQs

1. Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries, but be careful because they may bleed more juice into the dough.

2. Can I make the dough in advance?
Absolutely! You can prepare the dough and chill it in the refrigerator for up to 2 days before baking.

3. What can I do with leftover cookies?
Leftover cookies can be stored in an airtight container or frozen for later enjoyment. They make great snacks for lunchboxes or quick desserts!