Lemon Raspberry Cookies (Printable Version)

Zesty lemon cookies with fresh raspberries create a bright, refreshing treat perfect for any season.

# What You 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 Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk flour, baking soda, baking powder, and salt in a medium bowl until thoroughly blended.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Mix in egg, lemon zest, lemon juice, and vanilla extract. Beat until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Avoid overmixing.
06 - Gently fold raspberries and white chocolate chips into dough, taking care not to crush berries.
07 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart.
08 - Bake 10-12 minutes until edges are lightly golden and centers are set.
09 - Let cookies rest on baking sheet 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The combination of tart lemon and sweet berries creates this perfect balance that keeps you coming back for just one more
  • These cookies somehow taste like sunshine and they make the whole kitchen smell incredible while they bake
  • They are deceptively simple but impressive enough that everyone will think you spent hours perfecting them
02 -
  • Frozen raspberries are actually better than fresh here because they hold their shape during baking
  • Overmixing the dough will make these cookies tough so stop as soon as the flour disappears
  • The centers will look slightly underbaked when you take them out but they finish cooking on the hot pan
03 -
  • Zest your lemons before juicing them because it is nearly impossible to zest a squeezed lemon
  • Room temperature ingredients incorporate better so take everything out about 30 minutes before baking

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