Description
Soft and chewy cookies bursting with fresh raspberries and zesty lemon flavor, perfect for a fruity twist on a classic treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup fresh raspberries (lightly chopped if large)
- 2 tbsp white chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in egg, vanilla extract, lemon juice, and lemon zest until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Gently fold in raspberries and white chocolate chips (if using).
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Frozen raspberries can be used but should be added directly from the freezer to prevent excess moisture.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Add extra lemon zest for a stronger citrus flavor.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American