Lemon Raspberry Cookies Soft Chewy (Print Version)
# Ingredients:
→ Dough
01 -
1/2 cup (100 g) granulated sugar
02 -
Zest of 1 large lemon
03 -
1/2 cup (113.5 g) unsalted butter, at room temperature
04 -
1/4 cup (55 g) light brown sugar
05 -
1 large egg yolk
06 -
1 tablespoon freshly squeezed lemon juice (about half a lemon)
07 -
1 teaspoon vanilla extract
08 -
1/2 teaspoon salt
09 -
1/2 teaspoon baking powder
10 -
1/4 teaspoon baking soda
11 -
1 1/4 cups (175 g) all-purpose flour
12 -
3/4 cup (75 g) frozen raspberries, finely chopped
→ Topping
13 -
Flaked salt, for sprinkling
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 -
In a large mixing bowl, thoroughly rub together granulated sugar and lemon zest using your fingers to release aromatic oils.
03 -
Add softened butter and brown sugar to the bowl, then mix on medium-high speed for 3–4 minutes until pale and fluffy.
04 -
Incorporate the egg yolk, vanilla extract, and freshly squeezed lemon juice, blending until just combined.
05 -
Gradually mix in salt, baking powder, baking soda, and all-purpose flour. Mix gently and stop when traces of flour are still visible to avoid overworking the dough.
06 -
Chop frozen raspberries into small pieces. Gently fold them into the dough, mixing minimally to prevent excessive bleeding of color.
07 -
Scoop large balls of dough, approximately 3 tablespoons per cookie, spacing five per prepared baking sheet. Sprinkle each with flaked salt.
08 -
Bake for 12–15 minutes, until edges are lightly golden. Allow cookies to cool on the baking sheet briefly to finish setting.
# Notes:
01 -
Frozen raspberries are recommended to prevent streaking in the dough. Add from the freezer directly before baking for best results.
02 -
Fresh raspberries may be substituted, but the dough may take on more color and become moister.
03 -
Use the spoon-and-level method when measuring flour for accuracy and a light, tender crumb.