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Close-up of a bitten lemon raspberry cookie with drizzle and lemon zest

Lemon Raspberry Cookies

Soft, chewy lemon raspberry cookies bursting with citrus & berry flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Summer Baking
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups All-purpose flour
  • 0.5 teaspoon Baking soda
  • 0.25 teaspoon Salt
  • 0.5 cup Unsalted butter Softened
  • 0.5 cup Granulated sugar
  • 0.25 cup Light brown sugar Packed
  • 1 large Egg
  • 2 tablespoons Fresh lemon juice
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Lemon zest From ~2 lemons
  • 0.75 cup Fresh raspberries Gently folded in
  • 0.5 cup White chocolate chips Optional

Equipment

  • 1 Large mixing bowl For creaming butter and sugar
  • 1 Electric mixer Hand or stand mixer
  • 1 Microplane grater For zesting lemons
  • 1 Cookie scoop or spoon For even cookie sizing
  • 1 Parchment paper For lining baking sheets
  • 1 Wire cooling rack To cool cookies evenly

Method
 

  1. Preheat to 375°F and line baking sheets.
  2. Beat butter, sugars until fluffy.
  3. Add egg, lemon juice, vanilla, and zest.
  4. Combine flour, baking soda, and salt.
  5. Mix dry into wet just until combined.
  6. Gently fold in raspberries & chips.
  7. Drop dough onto baking sheet.
  8. Bake 10–12 min until edges golden.
  9. Cool 5 min on tray, then move to rack.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.