Lemon Raspberry Bright Chewy (Printable)
Soft, chewy treats with fresh lemon zest and sweet-tart raspberries. A vibrant delight for warm days.
# 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 - 1 cup unsalted butter, softened
05 - 1 1/4 cups granulated sugar
06 - 1 large egg
07 - 1 tablespoon freshly grated lemon zest
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 1 cup fresh raspberries, gently chopped
11 - 1/2 cup white chocolate chips (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter and sugar in a large bowl until pale and fluffy, about 2-3 minutes.
04 - Mix in egg, lemon zest, lemon juice, and vanilla extract until well combined.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Gently fold in raspberries and white chocolate chips if using, taking care not to crush the berries.
07 - Drop dough onto prepared baking sheets using a cookie scoop or tablespoon, spacing 2 inches apart.
08 - Bake for 11-13 minutes until edges are golden and centers are set but soft.
09 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- These cookies stay soft for days unlike so many others that turn hard
- The combination of tart raspberries and bright lemon is absolutely addictive
02 -
- Overmixing the raspberries will turn your dough pink so fold them in as gently as possible
- These cookies continue cooking on the hot baking sheet so remove them when centers still look slightly soft
03 -
- Use frozen raspberries without thawing to prevent them from bleeding into the dough
- Room temperature ingredients make all the difference in how these cookies spread