Chewy Lemon Raspberry Cookies (Printable version)
Soft, chewy lemon cookies studded with juicy raspberries and optional white chocolate — zesty, sweet, and bright.
# Ingredient list:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/4 cup packed light brown sugar
07 - 1 large egg
08 - 1 large egg yolk
09 - 2 teaspoons pure vanilla extract
10 - Zest of 2 lemons
11 - 2 tablespoons fresh lemon juice
→ Add-ins
12 - 1 cup fresh raspberries (or frozen, unthawed)
13 - 1/2 cup white chocolate chips (optional)
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and light brown sugar with an electric mixer on medium speed until light and fluffy, approximately 2 to 3 minutes.
04 - Add the egg, egg yolk, vanilla extract, lemon zest, and fresh lemon juice to the butter mixture. Beat on medium speed until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing until just combined. Avoid overmixing to keep the cookies tender.
06 - Gently fold the raspberries and white chocolate chips into the dough using a spatula, taking care not to crush the berries.
07 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing each portion about 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until the edges are set but the centers still appear slightly underbaked. This ensures a chewy texture once cooled.
09 - Allow the cookies to rest on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Tips:
01 -
- The chewy centers will fool everyone into thinking you spent hours perfecting the technique when the secret is simply pulling them from the oven a minute early.
- Fresh raspberries and lemon together create this bright pop of flavor that makes these feel more special than your average cookie.
02 -
- Overmixing the dough after adding flour will give you tough cookies instead of chewy ones, so stop mixing the second everything comes together.
- Frozen raspberries work beautifully without thawing and actually bleed less into the dough than fresh ones do.
03 -
- Chill the dough for thirty minutes if your kitchen is warm because cold dough spreads less and produces thicker, chewier cookies.
- Use a microplane for zesting because the finer the zest, the more lemon oil releases directly into the butter.