Lemon Raspberry Bright Chewy (Print View)

Soft chewy cookies with fresh lemon zest and sweet-tart raspberries. Perfect bright treat for spring and summer.

# What You'll 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

# How To Make It:

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 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.
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 Hints:

01 -
  • The combination of bright lemon and sweet raspberries feels like sunshine in cookie form
  • They stay incredibly soft for days, making them perfect for sharing or keeping all to yourself
02 -
  • Overmixing the dough once you add the flour will make these cookies tough, so stop as soon as everything comes together
  • Chilling the dough for 30 minutes before baking helps prevent excessive spreading if your kitchen is warm
03 -
  • Room temperature ingredients combine more easily, so take everything out of the fridge about 30 minutes before baking
  • Use fresh raspberries that are firm but yield slightly to gentle pressure for the best texture and flavor

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