Lemon Raspberry Cookies (Printable)

Soft lemon cookies loaded with fresh raspberries for a zesty, sweet treat perfect for summer.

# 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

# How to Make It:

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

# Expert Tips:

01 -
  • The tangy lemon cuts through the sweetness creating the most sophisticated cookie that somehow still tastes like childhood
  • Fresh raspberries turn into little jam pockets in the oven making every bite different from the last
02 -
  • Frozen raspberries work in a pinch but add 1 to 2 minutes baking time and never thaw them first or they will turn your dough pink
  • These cookies are best enjoyed the same day but will keep for 3 days in an airtight container
03 -
  • Zest your lemon before juicing it the zest is much easier to remove from a whole fruit
  • If your raspberries are very large cut them in half so they distribute evenly throughout the dough

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