Lemon Raspberry Treats (Printable Version)
Each soft bite has bursts of real raspberry and bright lemon—juicy, tangy, and sweet all at once.
# What You'll Need:
→ Dough
01 -
3/4 cup (75 g) frozen raspberries, chopped up small
02 -
1/4 teaspoon baking soda
03 -
1/2 cup (100 g) regular sugar
04 -
1 teaspoon vanilla
05 -
1 tablespoon lemon juice (fresh, about half a lemon)
06 -
1 large egg yolk
07 -
1/2 teaspoon baking powder
08 -
1/2 cup (113.5 g) unsalted butter, let it soften first
09 -
1/2 teaspoon salt
10 -
1/4 cup (55 g) light brown sugar
11 -
Zest from a big lemon
12 -
1 1/4 cups (175 g) plain flour
→ Topping
13 -
Pinch of flaky salt to finish
# Step-by-Step Guide:
01 -
Let your cookies sit on the hot pan for a bit after baking. That way they'll finish setting up and be easier to move.
02 -
Slide the trays into your oven and wait 12 to 15 minutes. You want the edges just turning golden.
03 -
With a big cookie scoop (3 tbsp or so), make balls and space five on each tray. Sprinkle each with a bit of flaky salt.
04 -
Gently mix in those frozen raspberry bits, just enough so they're mixed but not too much or everything turns pink.
05 -
Tip in the salt, both types of baking powder, and flour. Mix gently. Stop when you can still see some flour—don't overdo it!
06 -
Add the egg yolk, vanilla, and lemon juice to your bowl and blend just enough to combine everything.
07 -
Mix the soft butter and brown sugar with an electric mixer for a few minutes till fluffy and pale.
08 -
Use your fingers to rub lemon zest into the sugar in a big bowl. You'll start smelling that fresh lemon right away.
# Additional Notes:
01 -
Still frozen raspberries keep your dough from getting streaky. Toss them in straight from the freezer.
02 -
You can swap fresh raspberries in, but expect wetter dough and more color everywhere.
03 -
Measure the flour by spooning it into your cup, then leveling off the top for light, fluffy cookies.