Ingredients
Dry Ingredients:
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2 cups all-purpose flour
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½ teaspoon baking soda
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½ teaspoon baking powder
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¼ teaspoon salt
Wet Ingredients:
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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¼ cup light brown sugar, packed
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1 large egg
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1 teaspoon vanilla extract
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2 tablespoons fresh lemon juice
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1 tablespoon lemon zest
Mix-ins:
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1 cup fresh raspberries (pat dry)
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½ cup white chocolate chips (optional, for added sweetness)
Instructions
Instructions
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Mix Dry Ingredients – In a medium bowl, whisk flour, baking soda, baking powder, and salt. Set aside.
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Cream Butter & Sugar – Beat softened butter with granulated and brown sugar until light and fluffy.
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Add Egg & Flavor – Mix in egg, vanilla, lemon juice, and lemon zest until well combined.
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Combine Mixtures – Slowly fold dry ingredients into wet until a smooth dough forms.
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Add Mix-ins – Gently fold in raspberries and white chocolate chips. Be careful not to crush the berries.
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Chill the Dough – Cover and refrigerate for 30 minutes. This helps cookies keep their shape.
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Preheat Oven – Heat to 350°F (175°C) and line baking sheets with parchment paper.
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Scoop & Shape – Roll about 2 tablespoons of dough into balls. Place on sheets, spaced 2 inches apart.
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Bake – Bake 10–12 minutes, until edges are golden but centers remain soft.
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Cool & Serve – Let cookies rest 5 minutes on the sheet before moving to a cooling rack. Enjoy!
Notes
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Pat raspberries dry before adding to avoid soggy cookies.
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For a stronger lemon flavor, increase zest to 2 tablespoons.
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Add a drizzle of lemon glaze (powdered sugar + lemon juice) for a bakery-style finish.
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Freeze dough balls for up to 2 months—bake straight from frozen, adding 2 minutes.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baked
- Cuisine: American
- Diet: Vegetarian