Lemon Raspberry Cookies (Printable View)

Soft lemon cookies with fresh raspberries, zesty citrus flavor, and a tender crumb.

# Ingredient List:

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

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

11 - 1 cup fresh raspberries, halved if large

12 - 1/2 cup white chocolate chips

13 - 2 tablespoons coarse sugar

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, 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 just until incorporated.

06 - Gently fold in raspberries and white chocolate chips, being careful not to crush the berries.

07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.

08 - Sprinkle with coarse sugar if desired.

09 - Bake for 11–13 minutes until edges are lightly golden and centers are set.

10 - Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

01 -

The tart berries cut through the sweet buttery dough like a little surprise in every bite
They somehow taste even better on day two, when all those lemon and raspberry flavors have had time to become best friends

02 -

Frozen raspberries work in a pinch but do not thaw them first or they will turn your dough pink and watery
Overmixing the dough is the fastest way to make these tough, so stop as soon as the flour is incorporated

03 -

Zest your lemon before juicing it, much easier to handle the whole fruit first
Room temperature raspberries hold their shape better than cold ones when folding into dough