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Chewy Lemon Raspberry Cookies

Soft, chewy, and bright summer cookies packed with fresh lemon zest, tart frozen raspberries, and finished with a sprinkle of flaky sea salt.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Chilling time 30 minutes
Total Time 59 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour spooned and leveled
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 1 whole egg large, room temperature
  • 1 whole egg yolk large, room temperature
  • 1 tbsp fresh lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup frozen raspberries do not thaw
  • 1 pinch flaky sea salt for topping

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheets
  • Cookie scoop

Method
 

  1. In a large bowl, rub the fresh lemon zest into the granulated sugar with your fingertips until fragrant.
  2. Add the softened butter and brown sugar to the lemon sugar. Cream on medium-high speed for 3-4 minutes until light and fluffy.
  3. Mix in the whole egg, egg yolk, lemon juice, and vanilla extract until completely combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
  5. Gradually mix the dry ingredients into the wet ingredients on low speed, stopping just before the flour is fully incorporated.
  6. Gently fold in the frozen raspberries with a rubber spatula, being careful not to crush them. Do not overmix.
  7. Cover the dough and chill in the refrigerator for at least 30 minutes.
  8. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  9. Scoop 2-tablespoon portions of dough onto the baking sheets, spacing them 2 inches apart.
  10. Bake for 12-14 minutes until the edges are golden but centers are still soft. Sprinkle immediately with flaky sea salt.
  11. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Keep the raspberries frozen until the very last second before adding them to the dough to prevent them from bleeding and turning the dough gray.