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Chewy Lemon Raspberry Cookies

A delightful combination of chewy texture and vibrant flavor with bright citrus and sweet berries, perfect for any family gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Ensure butter is softened but not melted.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup fresh raspberries Use fresh raspberries for the best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat together until light and fluffy, for about 2-3 minutes.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture into the wet mixture, stirring just until combined.
  5. Add the lemon zest, fresh lemon juice, and fresh raspberries to the dough. Gently fold until the raspberries are evenly distributed.
Baking
  1. Using a cookie scoop or tablespoon, drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes until the edges are golden.
  3. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to a week. For longer storage, freeze baked cookies for up to three months. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes.