Immerse yourself in these scrumptious Lemon Raspberry Cookies. They are tangy, sweet, and only take 25 minutes to make!
I love this lemon raspberry cookie recipe. Fresh raspberries and tangy lemon juice reminds me of sweet summertime sipping a Raspberry Lemonade. But instead of a beverage, I decided to take these ingredients to make a tart and sweet lemon raspberry cookie.
If you love fresh fruit in baked goods then you have to also try my Strawberry Bread, Blueberry Cinnamon Rolls, and Lemon Coconut Cookies!
Table of Contents
Why We Love These Lemon Raspberry White Chocolate Cookies
- You can make them in 25 minutes!
- They are tangy and sweet to satisfy your taste buds!
- They have a crisp exterior but a chewy texture on the inside.
Recipe Ingredients
Fresh Raspberries – Raspberries are sweet with a slight tang making them the perfect addition into these cookies.
White Chocolate Chips – To add in a touch of extra sweetness to these raspberry lemon sugar cookies.
Lemon Zest and Fresh Lemon Juice – To get that tart and tangy lemon flavor.
For a full list of ingredients and amounts see the recipe card below.
How to make Lemon Raspberry Cookies
Step 1: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 2: In a large bowl of a stand mixer using a paddle attachment, or using a hand mixer, cream together the butter and sugar until fluffy.
Step 3: Next, add in the vanilla, egg, salt, lemon zest, lemon juice, and mix together. Scrape the sides down as needed.
Step 4: In a separate bowl whisk together the flour, baking soda, and baking powder.
Step 5: Add the dry ingredients into the wet ingredients and mix together to form the cookie dough.
Step 6: Then, fold the chocolate chips into the mixture.
Step 7: Next, gently fold in the fresh raspberries, try to burst as few raspberries as possible.
Step 8: Using a small cookie scoop, take a heaping tablespoon of cookie dough and place it onto your prepared cookie sheet.
Step 9: Bake in the oven for 15 minutes or until they have a slight golden-brown edge around the sides.
Step 10: Allow the cookies to cool on a cooling rack, then serve and enjoy!
Expert Tips
Choosing Raspberries: When selecting the raspberries for this recipe be sure to choose firm and barely ripe ones. This allows you to have all that delicious raspberry flavor but less mess from them bursting as they are folded into the cookie dough batter.
Adding White Chocolate Chips on Top: To enhance the overall appearance of your raspberry lemon cookies add in some white chocolate chips on top of the cookie dough balls before baking.
Shaping Cookies After Baking: These cookies do not come out perfectly round because of the sticky dough. Therefore, if you want more uniform cookies take a wide mouth glass and place them over each cookie right after baking, and move the glass in a clockwise rotation until a circular shape is made.
Recipe FAQs
Yes you can use frozen raspberries. Some notes if using frozen. Be sure to drain any excess moisture before adding them. Note that the cookie batter will be more of a pink color because frozen raspberries will bleed into the batter. Due to the additional moisture you will have a stickier dough so things will get messy.
If you are wanting to add toppings to your cookies I would recommend Lemon Curd, or a lemon glaze. You could also top them with a delicious scoop of ice cream or some raspberry jam.
Storage Information
These lemon raspberry cookies can be stored in an airtight container in room temperature for 3-4 days or in your fridge for 1 week. You can freeze these cookies in your freezer for up to 2 months.
Lemon Raspberry Cookies Recipe
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Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 1 egg - room temperature
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- zest of 1 lemon
- juice of 1 lemon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup white chocolate chips
- 1 1/2 cups fresh raspberries
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In the bowl of a stand mixer cream together the butter and sugar until fluffy.
- Next, add in the vanilla, egg, salt, lemon zest, lemon juice, and mix together. Scrape the sides down as needed.
- In a separate bowl whisk together the flour, baking soda, and baking powder.
- Add the dry ingredients into the wet ingredients and mix together to form the cookie dough.
- Then, fold in the chocolate chips.
- Next, gently fold in the fresh raspberries, try to burst as few raspberries as possible.
- Using a small cookie scoop, take a heaping tablespoon of cookie dough and place it onto your prepared cookie sheet.
- Bake in the oven for 15 minutes or until they have a slight golden-brown edge around the sides.
- Allow the cookies to cool, then serve and enjoy!
Oh my gosh, these are so amazing! Flavors of lemon and raspberry work and the white chocolate chips give it a little more sweetness. Try them, you will love them.
Delicious! Thank you for the recipe!