Lemon Raspberry Cookies (Printable Version)
# What You'll Need:
→ Dough
01 -
3/4 cup (75 g) frozen raspberries, finely diced
02 -
1 1/4 cups (175 g) all-purpose flour
03 -
1/4 teaspoon baking soda
04 -
1/2 teaspoon baking powder
05 -
1/2 teaspoon salt
06 -
1 tablespoon fresh lemon juice (from half a lemon)
07 -
1 large egg yolk
08 -
1 teaspoon vanilla extract
09 -
1/2 cup (113.5 g) unsalted butter, let it soften
10 -
1/4 cup (55 g) light brown sugar
11 -
Zest from one big lemon
12 -
1/2 cup (100 g) white sugar
→ Topping
13 -
A pinch of flaked salt to finish
# Steps to Follow:
01 -
Pop your oven to 350°F (175°C) and line two pans with some parchment paper.
02 -
Dump the frozen raspberries onto a board and chop them fine. Leave them nearby for later.
03 -
Toss the lemon zest and white sugar in a bowl. Rub them together with your hands to really get that citrus smell going.
04 -
Add soft butter and brown sugar to the bowl. Mix it up on medium-high so it gets light and creamy for about 3 or 4 minutes.
05 -
Crack in the yolk, splash in the vanilla, pour in lemon juice. Mix just until it starts coming together. Don’t overdo it.
06 -
Add salt, baking soda, baking powder, and flour to the bowl. Stir by hand until you still see a bit of flour—stop! That keeps cookies tender.
07 -
Drop the chopped raspberries in now, stir just enough to spread them out. Don’t stir too much or the color gets wild.
08 -
Scoop up big blobs—about three tablespoons each—plop five onto each tray. Hit them with a sprinkle of flaked salt.
09 -
Slide trays in for 12 to 15 minutes. When edges start to brown, pull the trays. Let them chill on the tray so they firm up a bit.
# Additional Tips:
01 -
Toss frozen raspberries right into the dough straight from the freezer. That stops juice from going everywhere.
02 -
Got fresh berries instead? You can use them, but dough will be wetter and get more pink.
03 -
If you scoop and level your flour, you’ll get soft, fluffy cookies because the measurements stay true.