Lemon Raspberry Cookies – Bright & Chewy (Print Version)

Soft chewy cookies loaded with fresh lemon zest and juicy raspberries. A bright, 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 (optional)

# How-To:

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 if using, 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 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 Advice:

01 -
  • The combination of tart lemon and sweet berries creates this perfect balance that keeps you reaching for just one more
  • These cookies stay soft for days which is rare for something so fruit forward
02 -
  • Overmixing once the flour is added makes these cookies tough instead of tender
  • Frozen raspberries work beautifully but do not thaw them first or they will turn the dough purple
03 -
  • Room temperature ingredients mix together more evenly and prevent the dough from separating
  • Chopping the raspberries into larger pieces gives you better fruit distribution throughout each cookie

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