Lemon Raspberry Cookies (Printable)

Zesty lemon cookies loaded with fresh raspberries for a soft, chewy summer treat.

# What You’ll 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

# How-to Steps:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat the butter and sugar together until light and fluffy, about 2–3 minutes.
04 - Mix in the egg, lemon zest, lemon juice, and vanilla extract 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 raspberry bursts balance perfectly with zesty lemon for cookies that never feel cloyingly sweet
  • They come together in under 30 minutes but taste like you put way more thought into them
02 -
  • I once tried making these with frozen raspberries and they turned into a streaky mess that never quite baked through properly
  • The dough will feel softer than you are used to, but chilling it actually makes the cookies denser and less tender
03 -
  • Zest your lemon before juicing it, because it is nearly impossible to zest a juiced lemon without getting bitter pith mixed in
  • If your raspberries are very large, give them a quick chop so they distribute evenly throughout the dough

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