Lemon Raspberry Cookies Bright Chewy (Printable Version)

Soft chewy cookies with fresh lemon zest and sweet-tart raspberries, 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

# 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, being careful not to crush the berries too much.
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 Tips:

01 -
  • The brightness of fresh lemon zest makes these cookies taste like sunshine on a cloudy day
  • They strike that perfect balance between chewy centers and slightly crisp edges
  • Fresh raspberries keep them moist and add little pockets of tart sweetness
02 -
  • Frozen raspberries work fine but do not thaw them first or they will turn your dough pink and watery
  • Overmixing the raspberries will dye the whole batter, so fold gently and accept some streaks
  • These cookies continue cooking on the hot baking sheet, so pull them out when centers look slightly underdone
03 -
  • Grate the lemon zest directly into the sugar and let it sit for 10 minutes to infuse before creaming with butter
  • Chill the dough for 15 minutes if your kitchen is warm to prevent cookies from spreading too thin

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