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.
Servings: 9 cookies
Calories: 233kcal
Cost: $10
Instructions
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- In a large mixing bowl mix together granulated sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant.
- 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.
- Slowly mix in salt, baking powder, baking soda and flour being careful not to over mix. Stop when there are still some flour remnants around the bowl.
- Chop or break up frozen raspberries into small pieces and lightly fold into cookie dough.
- Scoop the dough into large balls, place 5 cookie dough balls on the lined baking sheet. Sprinkle with flaked salt.
- Bake the cookies for 12-15 minutes until light golden brown around the edges.
- Let them sit on the pan to finish cooking slightly in the middle.
Notes
Adjust the level of flaked salt to taste.