Lemon Raspberry Cookies (Printable Version)
Bright, zesty treats with fresh lemon and juicy raspberries ready in 32 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 2 teaspoons lemon zest
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon pure vanilla extract
→ Add-Ins
11 - 1 cup fresh raspberries
12 - 1/2 cup white chocolate chips
# Method:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well blended.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
04 - Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture. Beat until thoroughly combined.
05 - Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing.
06 - Gently fold in the raspberries and white chocolate chips, taking care not to crush the berries.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving 2 inches of space between each cookie.
08 - Bake for 10-12 minutes until the edges are lightly golden and the centers appear set.
09 - Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Chef's Tips:
01 -
- They are incredibly easy to make but taste like something from a fancy bakery
- The tart raspberries cut through the sweetness in the most perfect way
02 -
- Frozen raspberries straight from the freezer help prevent too much bleeding into the dough
- These cookies continue firming up as they cool, so do not overbake
03 -
- Chill your dough for 30 minutes if you want thicker cookies with less spread
- Add a pinch of citric acid if you love an extra tart kick