Description
Soft and chewy Lemon Raspberry Cookies bursting with zesty lemon flavor and juicy raspberries. These easy-to-make cookies are perfect for spring and summer gatherings. A fruity, sweet-tart treat ideal for afternoon snacks or dessert.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup fresh or frozen raspberries (not thawed if frozen)
- Optional: 1/2 cup white chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, cream the butter and sugar until light and fluffy.
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Beat in the egg, lemon juice, and lemon zest until combined.
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually add dry ingredients to wet mixture, mixing until just combined.
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Gently fold in the raspberries (and white chocolate chips, if using).
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Scoop tablespoon-sized balls of dough onto the baking sheet.
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Bake for 10–12 minutes, or until edges are lightly golden.
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Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Notes
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Use frozen raspberries directly from the freezer to prevent them from bleeding too much into the dough.
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White chocolate chips add a delicious creamy sweetness that pairs well with the tart raspberries.
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Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
