Lemon Raspberry Bright Chewy (Printable)
Soft chewy cookies with fresh lemon zest and sweet raspberries, perfect for warm weather days
# 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 - 1 cup unsalted butter, softened
05 - 1 1/4 cups granulated sugar
06 - 1 large egg
07 - 1 tablespoon freshly grated lemon zest
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 1 cup fresh raspberries, gently chopped
11 - 1/2 cup white chocolate chips
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream softened butter and sugar together using a mixer until pale and fluffy, about 2-3 minutes.
04 - Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Gently fold in raspberries and white chocolate chips, being careful not to crush the berries too much.
07 - Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11-13 minutes, or until the edges are just golden and centers look set but still soft.
09 - Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Cooking Tips:
01 -
- The balance of tart lemon and sweet raspberries creates this incredibly bright flavor that feels like sunshine in cookie form
- These stay soft and chewy for days, unlike so many other cookies that turn into rocks after a few hours
02 -
- Overmixing the raspberries turns your beautiful dough pink and toughens the texture so fold them in as gently as possible
- Underbaking slightly is the secret to keeping these chewy—if the centers still look a little soft take them out anyway
03 -
- If your raspberries are very ripe or extra juicy, toss them in a teaspoon of flour before folding them in to prevent bleeding
- Chilling the dough for 30 minutes before baking helps prevent excessive spreading and gives thicker cookies