Lemon Raspberry Cookies (Print Version)

Soft cookies featuring zesty lemon and fresh raspberries for a bright, summery dessert.

# What You'll Need:

→ Wet Ingredients

01 - ½ cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 2 tbsp freshly squeezed lemon juice
05 - 1 tsp lemon zest
06 - 1 tsp vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - ½ tsp baking powder
09 - ¼ tsp baking soda
10 - ¼ tsp salt

→ Mix-Ins

11 - ⅔ cup fresh raspberries, halved if large

→ Optional Topping

12 - 2 tbsp coarse sugar or powdered sugar for dusting

# How to Cook:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
03 - Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
04 - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined; do not overmix.
06 - Gently fold in the raspberries, trying to keep them as whole as possible.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Sprinkle with coarse sugar or dust lightly with powdered sugar before baking, if desired.
09 - Bake for 11–13 minutes, or until the edges are just turning golden. The centers should remain soft.
10 - Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The texture walks this perfect line between chewy edges and a soft, tender center
  • Fresh raspberries burst in your mouth while lemon keeps everything bright and balanced
02 -
  • Overmixing once the flour is added makes these cookies tough instead of tender, so mix until just combined
  • Fresh raspberries can vary in juiciness, so if your dough seems too wet, chill it for 15 minutes before baking
03 -
  • Room temperature ingredients make a huge difference in how the dough comes together, so do not rush this step
  • Zest your lemon before juicing it, it is much easier to handle the whole fruit first

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