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Lemon Raspberry Cookies with Flaky Sea Salt

Chewy, vibrant cookies that perfectly balance bright lemon zest and sweet, bursting raspberries, finished with a delightful sprinkle of flaky sea salt.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup packed light brown sugar
  • 1 egg room temperature
  • 2 tsp lemon zest fresh
  • 2 tbsp lemon juice fresh
  • 1 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
Fillings
  • 1 cup fresh raspberries frozen also work
Toppings
  • 1 pinch flaky sea salt e.g., Maldon
  • 1 pinch additional lemon zest optional garnish

Equipment

  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Electric Mixer
  • Cookie scoop

Method
 

  1. In a large bowl, cream softened butter, granulated sugar, and light brown sugar together on medium speed until pale and fluffy (2-3 minutes).
  2. Add the egg, lemon zest, lemon juice, and vanilla extract. Beat until well combined, scraping down the bowl as needed.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
  4. Gradually add the dry ingredients to the wet mixture in three additions, mixing on low speed only until just combined.
  5. Using a spatula, very gently fold the raspberries into the dough using as few strokes as possible to keep the fruit intact.
  6. Cover the dough tightly and chill in the refrigerator for at least 2 hours or overnight.
  7. When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop the chilled dough using a 2-tbsp scoop and place 2 inches apart on the baking sheets.
  9. Bake for 11-13 minutes, or until edges are lightly golden and centers are just set.
  10. Remove from the oven and immediately sprinkle with flaky sea salt. Let cool on the baking sheet for 5 minutes before moving to a wire rack.

Notes

Chilling the dough is essential to prevent excess spread. For best texture, use fresh raspberries, but frozen berries will work (do not thaw before adding to dough).