Lemon Raspberry Cookies Bright Chewy (Printable)

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 (optional)

# How-To:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter and granulated sugar with mixer until pale 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 until just combined.
06 - Gently fold in chopped raspberries and white chocolate chips, being careful not to crush the berries.
07 - Drop dough onto prepared baking sheets using a cookie scoop, spacing about 2 inches apart.
08 - Bake for 11-13 minutes until edges are golden and centers look set but still soft.
09 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is perfectly chewy with a slight crisp edge, just like a bakery cookie but better
  • Fresh lemon zest and juice make these incredibly bright without being artificial or overwhelming
  • The raspberries stay juicy in the oven, creating little pockets of tart sweetness in every bite
02 -
  • Do not overmix the dough after adding the flour or your cookies will turn tough instead of tender
  • Chop the raspberries into pieces no larger than a blueberry so they distribute evenly throughout each cookie
  • Check your cookies at the 11 minute mark since ovens vary and it is better to underbake than overbake
03 -
  • Grate your lemon zest before juicing the lemon, it is much easier and you get more zest that way
  • If using frozen raspberries, keep them frozen until the last moment and do not thaw or they will turn the dough purple

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