Sweet Lemon Raspberry Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
½ cup (100 g) granulated sugar
02 -
½ cup (113.5 g) butter, room temperature
03 -
¼ cup (55 g) brown sugar
04 -
1 large egg yolk
05 -
1 tablespoon lemon juice (about half a lemon)
06 -
1 teaspoon vanilla
07 -
½ teaspoon salt
08 -
½ teaspoon baking powder
09 -
¼ teaspoon baking soda
10 -
1¼ cups (175 g) all-purpose flour
→ Add-ins
11 -
¾ cup (75 g) frozen raspberries, chopped small
12 -
Flaked salt for sprinkling
# Instructions:
01 -
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
02 -
In a large mixing bowl, mix together granulated sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant.
03 -
Add butter and brown sugar and mix on medium-high speed for about 3-4 minutes, or until light and fluffy.
04 -
Add egg yolk, vanilla, and lemon juice and mix together.
05 -
Slowly mix in salt, baking powder, baking soda, and flour, being careful not to overmix. Stop when there are still some flour remnants around the bowl.
06 -
Chop or break up frozen raspberries into little pieces and lightly fold into cookie dough. Avoid overmixing to prevent juice from bleeding through the dough.
07 -
Scoop the dough into large balls using a 3 tablespoon cookie scoop. Place 5 cookie dough balls on your lined baking sheet. Sprinkle with flaked salt. Bake the cookies for 12-15 minutes, until they are a nice light golden brown around the edges. Let them sit on the pan after baking to finish cooking slightly in the middle.
# Notes:
01 -
Do not take the raspberries out of the freezer until you are ready to add them to the cookie dough. Bake as soon as possible to prevent the dough from turning a red or purple hue from the juice.
02 -
You can also use fresh raspberries, but frozen seems to work better.
03 -
Grams will be more precise for measurements, especially for flour. If you don’t have a kitchen scale, lightly spoon flour into your measuring cup to ensure it's not packed.