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If you love a zippy snack, these cookies are packed with real lemon flavor and loads of juicy raspberries in every bite. They’re soft, melt-in-your-mouth, and just right between tart and sweet. Pop one in a lunch bag or share at your next get-together—you’ll love the refreshing change from the usual.
Whenever I whip up a batch, they’re gone before I can blink. The tangy lemon keeps 'em so lively even folks who say no to sweets go in for seconds as soon as the tray’s cool enough.
Delightful Ingredients
- Flaked salt: Sprinkle some on top for that can't-stop touch. Go for flaky sea salt to balance how sweet the cookies are
- Frozen raspberries: They bring bold flavor and gorgeous color. Don’t thaw—chop straight from the freezer
- All purpose flour: This forms the backbone. Spoon into your measuring cup, then level for accuracy
- Baking powder and baking soda: Both make your cookies puff up nice and soft. Want to check freshness? If they fizz when you mix with something sour, they’re good
- Salt: Just a bit really sets off the flavors. Fine salt works best for smooth blending
- Vanilla: Smooth finish for all that citrus. Pure extract gives the best flavor punch
- Lemon juice: Tang that makes everything pop, plus helps react with the baking soda. Fresh-squeezed is tops
- Egg yolk: Makes things tender and holds the dough together. Use the yolk from a big, fresh egg
- Brown sugar: Dose of rich flavor and helps keep things moist. Make sure it’s soft and crumbly
- Butter: Adds richness and chew. Leave it out to soften a bit so you can mix easily
- Lemon zest: Big burst of tart and that real-lemon smell. Go for organic lemons if you can—just wash before zesting
- Granulated sugar: Sweetens everything up and gives crispy edges. Use plain white sugar for pure taste
Simple Step-by-Step
- Bake and Finish:
- Bake in a 350 degree oven for around 12 to 15 minutes. The edges should barely turn golden. After pulling out, let them chill on the pan for a few more minutes so the inside finishes soft
- Shape and Sprinkle:
- Roll dough into big balls (about three tablespoons each). Drop on lined pans with space. Add a bit of flaked salt right on top
- Fold in Raspberries:
- Chop your frozen raspberries into small bits. Stir them gently into the dough with a spatula—try not to squash them, so your dough stays streaky white and not totally pink
- Add Dry Ingredients:
- Add flour, salt, baking powder, and baking soda. Gently stir by hand or use your mixer just enough to pull it all together. Stop while you can still see a little flour to keep cookies soft
- Add Egg and Flavorings:
- Pour in lemon juice, vanilla, and the egg yolk. Scrape the sides so it all mixes in well
- Cream Butter and Sugars:
- Add brown sugar and softened butter to the lemon sugar. Beat everything for about 3 or 4 minutes until it looks pale and fluffy
- Mix Lemon Sugar:
- Rub lemon zest into white sugar with your fingertips in a big bowl. Keep going till it smells amazing and looks a bit wet—that wakes up all the lemon oils
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When I smell fresh lemon zest, I’m instantly thinking of baking with my grandma. She showed me how to squish zest and sugar in my palms till the scent filled the whole house. Lemon always feels like home to me
How to Store
Once cool, keep these in a sealed tin and they’ll be fine on your counter for up to three days. Want them to last longer? Wrap well and freeze. If you want that fresh from the oven softness, warm them briefly in a low oven
Swaps and Tweaks
Don’t have raspberries? Try blueberries or blackberries instead—totally tasty. You can swap in margarine if you don’t do butter, but the flavor will shift a bit. Feeling hearty? Use half white whole wheat flour for more bite
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Fun Ways to Serve
Pair these with a mug of tea in the afternoon, or add a scoop of vanilla ice cream for a treat. They’re also cute packed in clear bags tied with a lemon-colored ribbon, perfect for gifts
Vibrant Lemon and Raspberry
Lemon and raspberry are a match made in bakery heaven. The tartness slices through the buttery base, adding fun color and a pop of scent. It’s like bringing summer to your kitchen all year round
FAQs About the Recipe
- → How do I stop raspberries from staining the dough?
Toss in frozen raspberries at the last minute. Fold them in gently, and the juice won’t soak into the dough.
- → Is it okay to use fresh raspberries instead of frozen ones?
Fresh raspberries can work, but frozen is better. They won’t leak as much juice and the dough will stay together nicely.
- → Why should I add both lemon zest and juice?
Lemon zest brings a punchy smell and flavor, while the juice gives extra tang and moisture for brighter cookies.
- → What’s the trick for soft, chewy cookies?
Beat your butter and sugar long enough, and once you pour in the flour, stop mixing as soon as it’s combined. That’s how you get that soft, chewy texture.
- → How should I measure flour for this dough?
Best way—either weigh it or gently scoop flour into your cup without packing it. Your cookies will be lighter and fluffier.