Lemon Raspberry Cookies (Printable Version)
# What You’ll Need:
→ Cookie Dough
01 -
½ cup (100 g) granulated sugar
02 -
1 large lemon, zested
03 -
½ cup (113.5 g) butter, room temperature
04 -
¼ cup (55 g) brown sugar
05 -
1 large egg yolk
06 -
1 tablespoon lemon juice (about half a lemon)
07 -
1 teaspoon vanilla extract
08 -
½ teaspoon salt
09 -
½ teaspoon baking powder
10 -
¼ teaspoon baking soda
11 -
1¼ cups (175 g) all-purpose flour
12 -
¾ cup (75 g) frozen raspberries, chopped small
13 -
Flaked salt, for sprinkling
# Steps to Follow:
01 -
Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 -
In a large mixing bowl, mix together granulated sugar and lemon zest with your fingers to release the zest's fragrance.
03 -
Add butter and brown sugar to the mixing bowl. Beat on medium-high speed for 3-4 minutes until light and fluffy.
04 -
Add egg yolk, vanilla extract, and lemon juice. Mix until combined.
05 -
Slowly add salt, baking powder, baking soda, and flour to the bowl. Mix gently to avoid overmixing, stopping when some flour remnants remain.
06 -
Chop frozen raspberries into small pieces and gently fold into the dough. Avoid overmixing to prevent the juice from bleeding.
07 -
Scoop dough into large balls using a 3-tablespoon cookie scoop. Place five cookie dough balls on each prepared baking sheet and sprinkle with flaked salt.
08 -
Bake cookies for 12-15 minutes, until the edges are a light golden brown. Allow cookies to sit on the baking sheet after removing from the oven to finish cooking in the center.
# Additional Notes:
01 -
Do not take raspberries out of the freezer until ready to add them to the dough. Bake immediately after combining to prevent discoloration.
02 -
You can use fresh raspberries, but frozen generally works better.
03 -
For accuracy, measure flour in grams using a kitchen scale. If using cups, lightly spoon flour into the measuring cup without packing it.