Lemon Raspberry Cookies (Printable View)

Soft chewy cookies with fresh lemon zest and sweet-tart raspberries. A vibrant spring and summer treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 1 1/4 cups granulated sugar
06 - 1 large egg
07 - 1 tablespoon freshly grated lemon zest
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon pure vanilla extract

→ Add-Ins

10 - 1 cup fresh raspberries, gently chopped
11 - 1/2 cup white chocolate chips

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter and sugar in a large bowl until pale and fluffy, about 2-3 minutes.
04 - Mix in egg, lemon zest, lemon juice, and vanilla extract until well combined.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Gently fold in raspberries and white chocolate chips, being careful not to crush the berries.
07 - Drop dough onto prepared baking sheets using a cookie scoop, spacing 2 inches apart.
08 - Bake for 11-13 minutes until edges are golden and centers are set but still soft.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool.

# Expert Advice:

01 -
  • The fresh lemon zest and juice create this incredible brightness that cuts through the sweetness
  • Raspberries turn jammy in the oven, creating little pockets of fruit that burst when you bite into them
  • These come together in under 30 minutes but taste like they took all afternoon
02 -
  • Don't overmix the dough once you add the flour or these cookies will turn tough
  • Fresh raspberries work best, but if you use frozen, do not thaw them first or they'll bleed into the dough
  • The cookies might look underbaked when you pull them out, but they continue cooking on the hot baking sheet
03 -
  • Use room temperature ingredients so everything combines smoothly and evenly
  • Zest your lemon before juicing it, it's so much easier to handle

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