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