Lemon Raspberry Cookies Bright Chewy (Printable Version)
Soft chewy cookies loaded with fresh lemon zest and sweet-tart raspberries for a bright, vibrant 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 (optional)
# Directions:
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 with mixer until pale and fluffy, about 2-3 minutes.
04 - Beat 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 if using, being careful not to crush the berries.
07 - Drop dough onto prepared baking sheets using a cookie scoop or tablespoon, spacing about 2 inches apart.
08 - Bake for 11-13 minutes until edges are golden and centers look set but still soft.
09 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Hints:
01 -
- The raspberries create these gorgeous jammy pockets that burst in your mouth
- Lemon and white chocolate is one of those combinations that just works every single time
02 -
- Overmixing once you add the flour makes tough cookies, so stop as soon as the flour disappears
- Fresh raspberries work best but frozen ones work too—just add them straight from the freezer
03 -
- Room temperature ingredients blend better and create a more uniform texture
- Chopping raspberries instead of leaving them whole means you get berry flavor in every bite