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Lemon Raspberry Cookies

Lemon Raspberry Cookies

This recipe creates soft, chewy lemon raspberry cookies, capturing the essence of a perfect spring day. The zesty lemon dough is perfectly complemented by tart, jammy pockets of raspberry. It's a straightforward and quick recipe, delivering impressive results for a delightful homemade summer dessert.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 9 servings
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • ½ cup (100g) granulated sugar
  • Zest of 1 large lemon
  • ½ cup (113g) unsalted butter, at room temperature
  • ¼ cup (55g) packed light brown sugar
  • 1 large egg yolk
  • 1 Tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1¼ cups (175g) all-purpose flour
  • ¾ cup (75g) frozen raspberries, roughly chopped
  • Flaked sea salt, for sprinkling

Equipment

  • Baking sheets
  • Parchment paper
  • Large mixing bowl
  • Electric mixer
  • Spatula
  • Cookie scoop

Method
 

Instructions
  1. First things first, preheat your oven to 350°F (175°C) and get a couple of baking sheets lined with parchment paper. This prevents sticking and makes cleanup a breeze.
  2. In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub them together until the sugar feels like damp sand and releases a strong, fragrant lemon scent. This little step makes a huge difference.
  3. Add the room temperature butter and brown sugar to the lemon sugar. Using an electric mixer, cream them together on medium-high speed for about 3–4 minutes. You're looking for a light, pale, and fluffy texture.
  4. Beat in the egg yolk, fresh lemon juice, and vanilla extract until they are well combined. Scrape down the sides of the bowl to make sure everything is incorporated.
  5. In a separate bowl, whisk together the salt, baking powder, baking soda, and flour. Add this to the wet ingredients in two batches, mixing on low speed until just barely combined. Be careful not to overmix!
  6. Gently fold in the chopped frozen raspberries with a spatula. Just a few turns are all you need to distribute them through the dough.
  7. Scoop the dough into generous 3-tablespoon-sized balls. Place them a few inches apart on your prepared baking sheets (I usually fit 5 per sheet). A sprinkle of flaked sea salt on top of each one adds a perfect finishing touch.
  8. Bake for 12–15 minutes. The edges should be just beginning to turn golden brown, but the centers will look slightly underdone. Let them cool on the hot baking sheet for 10 minutes; they’ll finish baking from the residual heat, ensuring a perfectly chewy center.

Notes

Use frozen raspberries, not fresh, to prevent them from bleeding color and adding too much moisture. For the best flavor, rub the lemon zest into the granulated sugar with your fingers to release its oils. Chilling the scooped dough for 30 minutes before baking will result in thicker, chewier cookies. A 3-tablespoon cookie scoop is recommended for uniform cookies that bake evenly.