Lemon Raspberry Cookies (Print Version)

Zesty lemon cookies studded with fresh raspberries for a perfect summer dessert.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 1 tablespoon lemon zest
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon vanilla extract

→ Add-ins

11 - 1 cup fresh raspberries, halved if large
12 - 1/2 cup white chocolate chips
13 - 2 tablespoons coarse sugar for sprinkling

# How-To:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
04 - Add the egg, lemon zest, lemon juice, and vanilla extract, mixing until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
06 - Gently fold in the raspberries and white chocolate chips, being careful not to crush the berries.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
08 - Sprinkle with coarse sugar if desired.
09 - Bake for 11–13 minutes, or until the edges are lightly golden and the centers are set.
10 - Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The tart raspberries burst in your mouth while the lemon zest wakes up your whole palate
  • These cookies walk that perfect line between breakfast treat and afternoon snack
02 -
  • Fresh raspberries are absolutely worth it here, frozen ones turn the dough into a sad pink situation
  • Watch your oven like a hawk at the 10-minute mark, these go from perfect to overbaked fast
03 -
  • Zest your lemon before juicing it, otherwise you'll make a mess trying to get the zest from a squeezed lemon
  • If your raspberries are huge, cut them in half so they distribute evenly throughout the dough

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