Lemon Raspberry Butter Cookies (Printable View)
Soft cookies with lemon zest and raspberries. Buttery texture and tangy citrus flavor, perfect any time.
# Ingredient List:
→ Cookie Dough
01 -
1/2 cup granulated sugar
02 -
Zest of 1 large lemon
03 -
1/2 cup unsalted butter, at room temperature
04 -
1/4 cup packed brown sugar
05 -
1 large egg yolk
06 -
1 tablespoon freshly squeezed lemon juice
07 -
1 teaspoon vanilla extract
08 -
1/2 teaspoon salt
09 -
1/2 teaspoon baking powder
10 -
1/4 teaspoon baking soda
11 -
1 1/4 cups all-purpose flour
12 -
3/4 cup frozen raspberries, finely chopped
13 -
Flaked salt, for finishing
# Preparation Steps:
01 -
Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
02 -
Combine granulated sugar and fresh lemon zest in a large mixing bowl. Rub together with fingers to release essential oils and enhance aroma.
03 -
Add room temperature butter and brown sugar to the bowl. Beat on medium-high speed for 3–4 minutes until mixture is light and fluffy.
04 -
Mix in the egg yolk, vanilla extract, and lemon juice until fully combined.
05 -
Gradually add salt, baking powder, baking soda, and all-purpose flour. Mix gently, stopping when a few traces of flour remain to prevent overmixing.
06 -
Carefully fold in finely chopped frozen raspberries. Avoid excessive mixing to prevent bleeding of berry juices.
07 -
Portion dough using a 3-tablespoon cookie scoop, arranging 5 balls per prepared baking sheet. Lightly sprinkle with flaked salt.
08 -
Bake cookies for 12–15 minutes, or until edges are lightly golden. Let cookies rest on the baking sheet briefly to allow centers to finish setting.
# Supplementary Details:
01 -
Chilling the dough is not necessary, but the use of frozen raspberries helps retain structure and minimizes juice bleeding.