Lemon Raspberry Cookies (Printable)

Zesty lemon meets sweet raspberry in these soft, buttery cookies. Quick and easy to make.

# What You’ll Need:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Add-Ins

11 - 1 cup fresh raspberries
12 - 1/2 cup white chocolate chips

# How-to Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well blended.
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 to the butter mixture. Beat until well combined and smooth.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
06 - Gently fold in the raspberries and white chocolate chips, taking care not to crush the berries.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them 2 inches apart.
08 - Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The combination of bright lemon and sweet-tart berries is like sunshine in cookie form
  • They strike that perfect balance of fancy enough for company but simple enough for a Tuesday afternoon
02 -
  • Overworking the dough when folding in berries will turn your dough pink and make tough cookies
  • Frozen raspberries actually hold their shape better and create less bleeding into the dough
03 -
  • Zest your lemons before juicing them, much easier to handle the fruit that way
  • If your dough feels too sticky, chill it for 15 minutes before scooping

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