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Lyna Recipes

Lemon Raspberry Cookies (Soft and Chewy)

Soft lemon cookies filled with frozen raspberries, perfectly balanced with sweet and tart flavors in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Ingredients Method Notes

Ingredients
  

  • 1/2 cup butter softened
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 tablespoon lemon juice
  • Zest of 1 large lemon
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup frozen raspberries
  • Flaked salt for topping

Method
 

Preheat oven to 350°F (175°C) and line a baking sheet.
    Cream butter, brown sugar, and granulated sugar until smooth.
      Add egg yolk, lemon juice, lemon zest, and vanilla extract, mixing well.
        In a separate bowl, whisk flour, baking powder, baking soda, and salt.
          Gradually mix dry ingredients into wet ingredients until just combined.
            Gently fold in frozen raspberries without overmixing.
              Scoop dough onto baking sheet, spacing cookies apart.
                Sprinkle lightly with flaked salt.
                  Bake for 10–12 minutes until edges are set and centers are soft.
                    Let cool before serving.

                      Notes

                      Use raspberries straight from the freezer for best results. Do not overmix once fruit is added. Store in the fridge for up to 3 days.