Lemon Raspberry Cookies
If you're searching for a dessert that's both refreshing and indulgent, these Lemon Raspberry Cookies are exactly what you need. Bursting with citrusy lemon zest and sweet raspberries, these cookies offer the perfect blend of tart and sweet. Whether you're planning a summer tea party, looking for a colorful addition to your dessert table, or simply want a new favorite cookie to add to your rotation, this recipe will not disappoint.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
Add-ins
- 1 cup fresh or freeze-dried raspberries
- ½ cup white chocolate chips optional but recommended for added sweetness
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a hand or stand mixer, beat the softened butter and sugar together on medium speed for 2–3 minutes until light and fluffy.
- Add Flavorings: Add eggs one at a time, then mix in the vanilla extract, lemon zest, and fresh lemon juice.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture. Mix until just combined — do not overmix.
- Fold in Raspberries: Gently fold in the raspberries and white chocolate chips (if using). Be careful not to crush the berries too much.
- Scoop and Bake: Use a cookie scoop or tablespoon to drop dough balls onto your prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until edges are lightly golden and centers look slightly soft.
- Cool and Enjoy: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Serve warm or completely cooled.
Notes
- Use fresh lemon zest and juice for the brightest flavor.
- Chill the dough for 30 minutes if you prefer thicker, chewier cookies.
- Avoid overmixing to maintain a tender texture.
- Add a lemon glaze (powdered sugar + lemon juice) for an extra touch of sweetness and visual appeal.