Lemon Raspberry Cookies Bright Chewy (Printable)

Soft chewy treats with fresh lemon zest and sweet-tart raspberries, perfect for warm weather days.

# What You'll Need:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon salt

04 - 1 cup unsalted butter, softened

05 - 1 1/4 cups granulated sugar

06 - 1 large egg

07 - 1 tablespoon freshly grated lemon zest

08 - 2 tablespoons fresh lemon juice

09 - 1 teaspoon pure vanilla extract

10 - 1 cup fresh raspberries, gently chopped

11 - 1/2 cup white chocolate chips

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

03 - In a large bowl, cream softened butter and sugar together using a mixer until pale and fluffy, about 2-3 minutes.

04 - Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.

05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.

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

07 - Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing about 2 inches apart.

08 - Bake for 11-13 minutes, or until the edges are just golden and centers look set but still soft.

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

01 -

The combination of fresh lemon zest and raspberries tastes like sunshine captured in cookie form
These stay soft and chewy for days thanks to the buttery base and careful baking time

02 -

Overmixing the dough will make your cookies tough so stop as soon as the flour disappears
Frozen raspberries work fine but never thaw them first or they'll turn the dough gray and watery

03 -

Chill the dough for 30 minutes if it feels too sticky to scoop easily
For extra lemon flavor whisk powdered sugar with fresh lemon juice and drizzle over cooled cookies