Lemon Raspberry Cookies – Bright & Chewy (Printer-friendly)

Soft, chewy citrus treats loaded with fresh lemon and sweet-tart raspberries, ready in under 30 minutes.

# What You 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 Make It:

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

# Expert Tips:

01 -
  • These cookies manage to be both incredibly soft and perfectly chewy without any complicated techniques
  • The fresh raspberries burst in your mouth creating these little pockets of bright jammy flavor that people wont be able to stop talking about
02 -
  • Overmixing once you add the flour will make these tough so stop as soon as you no longer see dry streaks
  • Frozen raspberries work beautifully but do not thaw them first or your dough will turn purple and watery
03 -
  • Zest your lemons before juicing them and try to avoid the white pith underneath which can taste bitter
  • If your raspberries are very large cut them in half so you get better distribution throughout each cookie

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