Lemon Raspberry Cookies (Printable Format)

Soft buttery cookies with fresh lemon zest and bursts of juicy raspberries for a bright, refreshing dessert.

# 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 (from 1-2 lemons)
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon pure vanilla extract

→ Add-Ins

11 - 1 cup fresh raspberries (or frozen, unthawed)
12 - 1/2 cup white chocolate chips (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt until well blended.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 2-3 minutes.
04 - Add egg, lemon zest, lemon juice, and vanilla extract to the butter mixture. Beat until fully combined and smooth.
05 - Gradually add dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to prevent tough cookies.
06 - Gently fold in raspberries and white chocolate chips, taking care to minimize crushing the berries.
07 - Drop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
08 - Bake for 10-12 minutes until edges are lightly golden and centers appear set.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Suggestions:

01 -
  • The way the lemon zest makes your whole kitchen smell like sunshine while they bake
  • Those gorgeous pink streaks where the raspberries baked into the dough
  • They manage to be both refreshingly tangy and comforting all at once
02 -
  • Overmixing the dough will make these tough, so stop as soon as the flour disappears
  • Frozen raspberries really do work better than fresh here, they hold their shape better
  • These are best eaten the same day but can be stored in an airtight container for 2 days
03 -
  • Zest your lemons before juicing them, it's so much easier that way
  • If your dough feels sticky, chill it for 15 minutes before scooping

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