Lemon Raspberry Cookies (Printable Version)
Buttery, zesty cookies with fresh lemon and bursts of sweet raspberries. Quick and easy to make.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
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 butter and 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 add the dry ingredients to the wet ingredients, 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 prepared baking sheets, spacing them 2 inches apart.
08 - Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
09 - Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Tips from hearthlykitchen:
01 -
- The tart lemon and sweet raspberry balance is addictive and unexpected
- They look beautiful on a plate but taste even better than they look
02 -
- Frozen raspberries bleed less into the dough than fresh ones
- Overmixing the dough makes tough cookies, so stop as soon as flour disappears
03 -
- Chill the dough for 30 minutes if it feels too soft or sticky to work with
- Room temperature ingredients blend together more smoothly and create better texture