Lemon Raspberry Cookies (Print Page)

Soft, citrusy treats studded with fresh raspberries for a bright, chewy texture perfect for warm weather.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

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

→ Add-Ins

10 - 1 cup fresh raspberries, gently chopped
11 - 1/2 cup white chocolate chips

# Directions:

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.

# Expert Tips:

01 -
  • The raspberries create little jammy pockets throughout each cookie that burst when you bite them.
  • Fresh lemon zest makes these taste bright and cheerful, like dessert for breakfast is acceptable.
  • They stay soft for days, which I discovered accidentally when I hid half the batch from myself.
02 -
  • Frozen raspberries work in a pinch, but don't thaw them first or they'll turn your dough pink and watery.
  • The lemon glaze suggestion in the notes is worth it if you're serving these for company. It takes five minutes and makes them look bakery beautiful.
  • These freeze remarkably well. I've stashed half a batch in the freezer and they still taste fresh weeks later.
03 -
  • Zest your lemons before juicing them—it's nearly impossible to do afterward without making a mess.
  • If your dough feels too soft, chill it for 15-20 minutes before baking to prevent excessive spreading.
  • Rinse raspberries gently and pat them completely dry before chopping to prevent adding excess moisture to the dough.

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