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Lemon Raspberry Cookies

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Delightful cookies that combine the bright taste of lemon with sweet, tart raspberries.

Ingredients

Scale
  • ½ cup granulated sugar
  • 1 large lemon, zested
  • ½ cup butter (room temperature)
  • ¼ cup brown sugar
  • 1 large egg yolk
  • 1 tablespoon lemon juice (about half a lemon)
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1¼ cups all-purpose flour
  • ¾ cup frozen raspberries, chopped small
  • Flaked salt for sprinkling

Instructions

  1. Preheat your oven to 350°F and line 2 baking sheets with parchment paper.
  2. In a large mixing bowl, mix together the granulated sugar and lemon zest using your fingers to bring out the lemon’s fragrant oils.
  3. Add the butter and brown sugar, then mix on medium-high speed for about 3-4 minutes until light and fluffy.
  4. Add the egg yolk, vanilla, and lemon juice, and mix well.
  5. Slowly add the salt, baking powder, baking soda, and flour to the bowl, being careful not to overmix.
  6. Fold in the chopped frozen raspberries gently to avoid bleeding the juice.
  7. Scoop the dough into large balls (about 3 tablespoons each) and place 5 cookie dough balls on the lined baking sheet, sprinkling with flaked salt.
  8. Bake the cookies for 12-15 minutes until edges are light golden brown.
  9. Let them cool on the pan for a few minutes to finish cooking slightly.

Notes

Store in an airtight container at room temperature for up to a week. Freeze in a freezer-safe container for up to three months.

Nutrition

Find it online: https://www.simplefamilydishes.com/lemon-raspberry-cookies-2/