Lemon Raspberry Cookies (Printable Version)

Buttery cookies with zesty lemon and fresh raspberries. A bright, refreshing treat ready in 30 minutes.

# What You'll Need:

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

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

11 - 1 cup fresh raspberries

12 - 1/2 cup white chocolate chips

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 evenly 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 and smooth.

05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to prevent tough cookies.

06 - Gently fold in the raspberries and white chocolate chips, taking care not to crush the berries excessively.

07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.

08 - Bake for 10-12 minutes, or until edges are lightly golden and centers appear set.

09 - Allow cookies to rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

01 -

They are impossibly soft with edges that crisp just enough while centers stay pillowy
The lemon raspberry combination hits that perfect sweet tart balance we all crave

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Frozen raspberries hold their shape better than fresh ones in the oven, preventing a soggy dough
Overmixing once the flour is added makes tough cookies, so stop as soon as combined

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