Lemon Raspberry Cookies Bright Chewy (Printable)

Soft, chewy cookies loaded with fresh lemon zest and sweet-tart raspberries. A vibrant treat perfect for warm weather days.

# 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, cream softened butter and sugar together using 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 too much.
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 the 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 Suggestions:

01 -
  • The combination of fresh lemon zest and juicy raspberries creates this incredible bright flavor that wakes up your whole palate
  • They stay incredibly soft for days, which means you can bake ahead and still have that fresh-from-the-oven texture
02 -
  • Frozen raspberries work great here—just toss them in frozen and don't thaw first or they'll release too much water
  • Underbaking slightly is your friend—if the centers look set but still soft, take them out for the chewiest results
03 -
  • Use a microplane to grate your lemon zest—you'll get just the bright yellow part without any bitter pith
  • If your raspberries are very large, cut them in half instead of quartering so you get nice pockets of fruit

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