Lemon Raspberry Cookies (Printable)
Bright, zesty lemon cookies studded with juicy raspberries—perfectly soft and bursting with summer flavor.
# 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 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 together 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 the fruit.
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 for 11–13 minutes until edges are golden and centers appear set.
10 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Hints:
01 -
- The edges get perfectly golden while the centers stay soft and tender
- Fresh raspberries burst while baking, creating little pockets of jammy sweetness
02 -
- Overmixing the dough makes tough cookies—stop as soon as the flour disappears
- Frozen raspberries turn your dough purple and alter the texture, so stick with fresh
03 -
- Chill the dough for 15 minutes if it feels too sticky to scoop
- Rotate the baking sheets halfway through baking for even golden edges