Lemon Raspberry Cookies
These lemon raspberry cookies offer a wonderful combination of tangy lemon and sweet raspberries, making them a delightful treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1¼ cups all-purpose flour gives structure
- ½ teaspoon baking powder helps cookies rise
- ¼ teaspoon baking soda promotes browning and fluffiness
- ½ teaspoon salt balances sweetness
Wet Ingredients
- ½ cup granulated sugar adds sweetness
- ½ cup butter, room temperature provides moisture and richness
- ¼ cup brown sugar adds depth and moisture
- 1 large egg yolk binds ingredients together
- 1 tablespoon lemon juice boosts lemon flavor
- 1 teaspoon vanilla enhances overall flavor
Fruity Addition
- ¾ cup frozen raspberries, chopped small adds fruity sweetness
Finishing Touch
- to taste Flaked salt for sprinkling adds a savory touch
Instructions
Preparation
- In a mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar.
- Add the room-temperature butter to the bowl with the lemon-sugar mixture. Cream together until light and fluffy.
- Add the brown sugar and mix until evenly combined.
- Include the egg yolk, lemon juice, and vanilla extract. Mix until well-blended.
- In a separate bowl, stir together the salt, baking powder, baking soda, and all-purpose flour.
- Gradually add this dry mixture to the wet ingredients, mixing just until incorporated.
- Gently fold in the chopped frozen raspberries with a spatula.
- Use a cookie scoop or spoon to portion out the dough onto a prepared baking sheet.
Baking
- Preheat your oven and bake the cookies until the edges are set and the tops are lightly golden.
- After baking, lightly sprinkle with flaked salt and allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving
- Once cooled, enjoy with your favorite beverage or share with friends and family.
Notes
Store cookies in an airtight container at room temperature for up to five days. For longer storage, refrigerate or freeze.