Lemon Raspberry Bright Chewy (Printable)

Soft cookies with fresh lemon zest and raspberries—a bright, chewy treat perfect for warm weather days.

# What You'll Need:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon salt

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

10 - 1 cup fresh raspberries, gently chopped

11 - 1/2 cup white chocolate chips

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.

03 - Beat softened butter and sugar in a large bowl until pale and fluffy, about 2-3 minutes.

04 - Mix in egg, lemon zest, lemon juice, and vanilla extract until fully incorporated.

05 - Gradually add dry ingredients to wet mixture, mixing until just combined.

06 - Gently fold in raspberries and white chocolate chips, being careful not to crush the berries.

07 - Drop dough onto prepared baking sheets using a cookie scoop or tablespoon, spacing 2 inches apart.

08 - Bake for 11-13 minutes until edges are golden and centers look set but still soft.

09 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

01 -

The combination of tart lemon and sweet raspberries creates this incredible bright flavor that wakes up your whole palate
These cookies stay perfectly chewy for days, which is saying something for a fruit cookie recipe

02 -

Do not overmix the dough once you add the flour or these cookies will become tough instead of wonderfully chewy
Chopping the raspberries instead of leaving them whole prevents them from creating wet spots in the baked cookies

03 -

Room temperature ingredients combine more easily, so take the butter and egg out about 30 minutes before starting
Underbaking slightly is the secret to keeping these chewy instead of crisp