Chewy Lemon Raspberry Cookies (Printable)
Zesty, chewy lemon cookies studded with fresh raspberries and optional white chocolate—soft centers, crisp edges.
# What You'll 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 Cook:
01 - Preheat 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 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 ingredients to the wet mixture 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 about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake for 11 to 13 minutes, until the edges are set but the centers still appear slightly underbaked for optimal chewiness.
09 - Allow the cookies to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The chewy center stays soft for days because the extra egg yolk works like a tiny miracle you never knew you needed.
- Fresh raspberries burst during baking and create pockets of tart jam right inside the cookie.
- Lemon zest and juice together give you brightness that cuts through the sweetness without tasting like candy.
02 -
- Those slightly underbaked centers will firm up as they cool, so resist the urge to leave them in the oven longer.
- Fold the raspberries in with as few strokes as possible or your dough will turn a muddy purple instead of showing pretty pink streaks.
03 -
- Measure your flour by spooning it into the cup and leveling with a knife, because packed flour is the fastest way to dry, dense cookies.
- Chill the dough for thirty minutes before scooping if your kitchen is hot, since warm dough spreads too fast and loses that thick, chewy edge.