Can I use fresh raspberries instead of frozen for Lemon Raspberry Cookies?

While you can use fresh raspberries, frozen raspberries work best for this recipe as they help prevent the juice from bleeding into the dough. If you decide to use fresh ones, handle them gently to avoid mushiness.

Why do you only use egg yolk in the Lemon Raspberry Cookies?

The egg yolk helps create a rich, soft texture in these cookies, contributing to their chewy consistency. It also adds moisture without making the dough too runny.

Can I add other ingredients like white chocolate chips?

Yes! These cookies can be customized by adding white chocolate chips or other mix-ins like nuts or coconut for an extra layer of flavor. The possibilities are endless!

How should I store Lemon Raspberry Cookies?

To keep your cookies fresh, store them in an airtight container at room temperature for 1-2 days. You can also freeze them for up to 3 months and thaw before serving.

Lemon Raspberry Cookies – Soft & Chewy with Lemon Zest

Description

These Lemon Raspberry Cookies are the perfect combination of sweet and tart flavors, with a chewy texture that melts in your mouth. Made with fresh lemon zest, lemon juice, and frozen raspberries, they come together quickly for a refreshing and indulgent treat. Whether you’re looking to impress guests or satisfy your own cravings, these cookies are easy to make and absolutely delicious.

Ingredients

Scale

½ cup (100 g) granulated sugar
1 large lemon, zested
½ cup (113.5 g) butter, room temperature
¼ cup (55 g) brown sugar
1 large egg yolk
1 tablespoon lemon juice (about half a lemon)
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
1¼ cups (175 g) all-purpose flour
¾ cup (75 g) frozen raspberries, chopped small
Flaked salt for sprinkling (optional)

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Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine granulated sugar and lemon zest. Rub them together with your fingers until fragrant.
Add softened butter and brown sugar to the bowl. Beat on medium-high speed for 3-4 minutes, until light and fluffy.
Mix in the egg yolk, vanilla extract, and lemon juice until fully combined.
Gradually add flour, salt, baking powder, and baking soda, mixing just until combined. Be careful not to overmix.
Gently fold in the frozen raspberries, ensuring they stay intact and don’t bleed into the dough.
Scoop dough into large balls, about 3 tablespoons each, and place them on the baking sheet. Sprinkle with flaked salt if desired.
Bake for 12-15 minutes, or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Frozen raspberries work best to prevent juice from bleeding into the dough. If using fresh raspberries, handle them gently.
Do not thaw the raspberries before adding them to the dough.
For a more intense lemon flavor, feel free to add an extra teaspoon of lemon zest.
If you’d like, you can add white chocolate chips or nuts for extra flavor and texture.
Store the cookies in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 3 months.

Nutrition

Serving Size: 1 cookie
Calories: 233 kcal
Sugar: 18g
Sodium: 267mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0.4g
Carbohydrates: 32g
Fiber: 1g
Protein: 2g
Cholesterol: 48mg