Chewy Lemon Raspberry Cookies (Printable)
Soft, chewy lemon cookies studded with juicy raspberries and optional white chocolate for a bright, tender bite.
# 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 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/4 cup packed light brown sugar
07 - 1 large egg
08 - 1 large egg yolk
09 - 2 teaspoons pure vanilla extract
10 - Zest of 2 lemons
11 - 2 tablespoons fresh lemon juice
→ Add-ins
12 - 1 cup fresh raspberries (or frozen, unthawed)
13 - 1/2 cup white chocolate chips (optional)
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Add the egg, egg yolk, vanilla extract, lemon zest, and lemon juice to the butter mixture. Beat until fully combined.
05 - Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined. Do not overmix.
06 - Gently fold in the raspberries and white chocolate chips, being careful not to crush the berries.
07 - Scoop dough in 2-tablespoon portions onto the prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11 to 13 minutes, until the edges are set but the centers still look slightly underbaked to ensure a chewy texture.
09 - Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The tart lemon and sweet raspberry combination tastes like summer in every bite, and people always ask for the recipe.
- That slightly underbaked center is the secret to a chewy texture that stays soft for days.
02 -
- Do not skip the extra egg yolk because it is the single biggest factor in achieving that dense, chewy center everyone loves.
- If using frozen raspberries, keep them frozen and fold quickly because thawed berries bleed into the dough and turn everything a muddy purple.
- The cookies will look too soft when you pull them from the oven, but they continue cooking on the hot pan for those ten minutes of resting time.
03 -
- Freeze the scooped dough balls on a tray before transferring them to a bag, and you can bake fresh cookies straight from frozen with just two extra minutes added to the timer.
- Roll the dough balls in extra sugar before baking for a sparkling, slightly crunchy edge that looks bakery worthy.