Chewy Lemon Raspberry Cookies (Printable Version)
Zesty lemon and fresh raspberries create chewy, tender-centered cookies with crisp edges and bright citrus notes.
# What You 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 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/4 cup packed light brown sugar
07 - 1 large egg
08 - 1 large egg yolk
09 - 2 teaspoons pure vanilla extract
10 - Zest of 2 lemons
11 - 2 tablespoons fresh lemon juice
→ Add-ins
12 - 1 cup fresh raspberries (or frozen, unthawed)
13 - 1/2 cup white chocolate chips (optional)
# 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 the all-purpose flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
04 - Add the egg, egg yolk, vanilla extract, lemon zest, and lemon juice to the butter mixture. Beat until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing until just combined. Do not overmix.
06 - Gently fold in the raspberries and white chocolate chips with a spatula, being careful not to crush the berries.
07 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 11 to 13 minutes, until the edges are set but the centers still appear slightly underbaked. This ensures a chewy texture.
09 - Allow the cookies to rest on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The tang from fresh lemon juice and the burst of real raspberries make these taste like something from a bakery case, not your home oven.
- That slightly underbaked center is the real secret to cookies that stay chewy for days.
02 -
- If you overmix after adding the flour your cookies will spread too thin and turn cakey instead of chewy.
- Frozen raspberries work fine but do not thaw them first or you will end up with pink streaked dough and soggy cookies.
03 -
- Chill the dough for thirty minutes before scooping if your kitchen is hot and the butter feels too soft.
- Roll the shaped dough balls in a little extra sugar before baking for a subtle sparkle and slight crunch on the edges.