Description
Lemon Raspberry Cookies are a delightful treat that perfectly blends zesty lemon and juicy raspberries, creating sweet chewy bites that are sure to impress. In just 30 minutes, you can whip up this refreshing dessert that’s ideal for any occasion—from casual gatherings to festive celebrations. The chewy texture, achieved through the use of egg yolk, ensures each cookie melts in your mouth. With their vibrant flavor profile and easy preparation, these cookies will become a favorite among friends and family.
Ingredients
Scale
- 3/4 cup granulated sugar (or coconut sugar)
- 1/2 cup butter (room temperature)
- 1 large egg yolk
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 3/4 cups all-purpose flour (or gluten-free flour)
- 1 cup frozen raspberries (chopped)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the sugars and butter until light and fluffy.
- Mix in the lemon zest, egg yolk, lemon juice, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt; gradually add this to the wet ingredients just until combined.
- Gently fold in the chopped frozen raspberries.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie. Sprinkle lightly with flaked salt.
- Bake for 12–15 minutes or until edges are golden; allow to cool before transferring to wire racks.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 115
- Sugar: 9g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 23mg