Lemon Raspberry Cookies (Printable)

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

# What You'll Need:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon salt

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

10 - 1 cup fresh raspberries, gently chopped

11 - 1/2 cup white chocolate chips (optional)

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 appear set but still soft.

09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

01 -

Each bite balances tart lemon against sweet raspberry in a way that wakes up your tastebuds
The texture is somewhere between chewy and soft with barely crisp edges that make them impossible to stop eating

02 -

Overmixing once you add the flour makes these tough and dense, so stop as soon as the flour disappears
Fresh raspberries can turn your dough pink if you handle them too roughly, so fold gently and with confidence

03 -

Zest your lemons before cutting them open to juice—it is so much easier to hold onto the whole fruit
If your raspberries are very soft, freeze them for 15 minutes before folding into the dough