Lemon Raspberry Cookies
Delightful cookies that combine the bright flavor of lemons with the sweet and tart freshness of raspberries, perfect for any occasion.
Ingrédients
For the Cookie Dough
- ½ cup granulated sugar
- 1 large lemon, zested Use fresh lemon for best flavor.
- ½ cup butter (room temperature) Can substitute with coconut oil for dairy-free.
- ¼ cup brown sugar
- 1 large egg yolk Can be substituted with a flaxseed egg.
- 1 tablespoon lemon juice About half a lemon.
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups all-purpose flour For a gluten-free option, use 1:1 gluten-free baking flour.
- ¾ cup frozen raspberries, chopped small Feel free to substitute with blueberries or strawberries.
- to taste flaked salt for sprinkling Adds a sweet and salty contrast.
Instructions
Preparation
- Gather all your ingredients and measure them out. Preheat your oven to 350°F (175°C), and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to massage the zest into the sugar.
- Add the softened butter and brown sugar. Cream these ingredients on medium-high speed for about 3-4 minutes until light and fluffy.
- Add the egg yolk, vanilla extract, and lemon juice. Beat on medium speed until blended.
- In a separate bowl, whisk together the salt, baking powder, baking soda, and flour. Gradually add this dry mixture into the wet ingredients, mixing on low speed just until combined.
- Chop the frozen raspberries into smaller pieces, and carefully fold them into the cookie dough.
- Using a cookie scoop, portion out the dough onto the lined baking sheets, leaving space between the dough balls.
- Sprinkle flaked salt on top of the cookie dough balls.
- Bake for 12-15 minutes until lightly golden around the edges and still soft in the center.
- Let the cookies sit on the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for 3-5 days. Freeze for up to 3 months.