Lemon Raspberry Cookies (Printable)

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

# What You'll 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 Steps:

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, approximately 2-3 minutes.
04 - Mix in egg, lemon zest, lemon juice, and vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing just until flour disappears.
06 - Gently fold raspberries and white chocolate chips into dough, taking care not to crush berries.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Sprinkle coarse sugar over dough mounds if desired.
09 - Bake 11-13 minutes until edges are golden brown and centers are set.
10 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The balance of tart lemon and sweet raspberry feels like biting into summer itself
  • These cookies manage to be both delicate and satisfyingly substantial
  • Your kitchen will smell absolutely incredible while they bake
02 -
  • Fresh raspberries are nonnegotiable here—frozen ones release too much water and make the cookies soggy
  • Overmixing the dough once the flour is added will make these tough instead of tender
  • The berries will bleed into the dough as you fold them in and that is exactly what you want
03 -
  • Zest your lemon before juicing it—it's almost impossible to zest a juiced lemon
  • Room temperature ingredients blend together more easily and create a better texture
  • Use a light touch when measuring flour—too much will make these heavy

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