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Amelia Taylor

Lemon Raspberry Cookies

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.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 9
Course: Dessert
Cuisine: American
Calories: 233
Ingredients Method Notes

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 0.5 teaspoon salt
  • ▢½ teaspoon 0.5 teaspoon baking powder
  • ▢¼ teaspoon 0.25 teaspoon baking soda
  • ▢1¼ cups 175 g all-purpose flour
  • ▢¾ cup 75 g frozen raspberries, chopped small
  • ▢flaked salt for sprinkling

Method
 

  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 fingers, allowing the zest to open up and become more fragrant.
  3. Add butter and brown sugar and mix on medium-high speed for about 3-4 minutes, or until light and fluffy. Add egg yolk, vanilla and lemon juice and mix together.
  4. Slowly mix in salt, baking powder, baking soda and flour being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
  5. Chop or break up frozen raspberries into little pieces and lightly fold into cookie dough. You don't want to mix too much or the juice will bleed all through the dough.
  6. Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Place 5 cookie dough balls on your lined baking sheet. Sprinkle with flaked salt.
  7. Bake the cookies for 12-15 minutes. You're looking for a nice light golden brown around the edges. Let them sit on then pan after baking to finish cooking slightly in the middle.

Notes

Do not take the raspberries out of the freezer until you are ready to add them to the cookie dough. And then once added you will want to bake as soon as possible. This will help keep the dough from turning a red or purple hue from the juice.
You can also use fresh raspberries, but I found that frozen seemed to work better.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 233kcal
Carbohydrates: 32g
Protein: 2g
Fat: 11g
Saturated Fat: 7g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 0.4g
Cholesterol: 48mg
Sodium: 267mg
Potassium: 50mg
Fiber: 1g
Sugar: 18g
Vitamin A: 346IU
Vitamin C: 3mg
Calcium: 29mg
Iron: 1mg