Lemon Raspberry Bright Chewy (Printable)
Bright, chewy cookies with fresh lemon zest and raspberries for warm weather days.
# 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
# Steps:
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, beat softened butter and sugar with 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 dry ingredients to wet mixture, mixing until just combined.
06 - Gently fold in raspberries and white chocolate chips, being careful not to crush the berries.
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 edges are just golden and centers look set but still soft.
09 - Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Hints:
01 -
- The combination of tart lemon and sweet raspberries wakes up your tastebubs in the best way
- They stay incredibly soft for days, assuming they last that long in your house
02 -
- Overmixing once you add the flour makes tough cookies, stop as soon as flour disappears
- Fresh raspberries can turn the dough slightly pink, that is completely normal and actually beautiful
03 -
- For extra lemon intensity, drizzle cooled cookies with a simple glaze of powdered sugar and lemon juice
- These freeze beautifully, just wrap individually and thaw at room temperature