Lemon Raspberry Cookies (Printable Version)

Soft lemon cookies loaded with fresh raspberries for a bright, fruity summer treat.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 1 tablespoon lemon zest (from about 1 lemon)
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon vanilla extract

→ Add-ins

11 - 1 cup fresh raspberries, halved if large
12 - 1/2 cup white chocolate chips (optional)
13 - 2 tablespoons coarse sugar, for sprinkling (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
04 - Add the egg, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
06 - Gently fold in the raspberries and white chocolate chips, being careful not to crush the berries.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Sprinkle with coarse sugar if desired.
08 - Bake for 11–13 minutes, or until the edges are lightly golden and the centers are set.
09 - Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Helpful Tips:

01 -
  • The tart lemon balances perfectly with sweet raspberries, like they were always meant to be together
  • These cookies stay soft for days, which is dangerous because they disappear fast
02 -
  • Frozen raspberries work in a pinch, but don't thaw them first or they'll turn your dough pink
  • White chocolate chips are totally your call—sometimes I skip them for extra tartness
03 -
  • Zest your lemon directly into the sugar and let it sit while you prep everything else—the sugar absorbs all those citrus oils
  • Room temperature ingredients mix together more evenly, so plan ahead just a little

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