Lemon Raspberry Bright Chewy (Printable)

Soft, chewy treats with fresh lemon zest and sweet-tart raspberries. Perfect for warm weather.

# What You'll Need:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon salt

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

10 - 1 cup fresh raspberries, gently chopped

11 - 1/2 cup white chocolate chips

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, being careful not to crush the berries.

07 - Drop dough onto prepared baking sheets using a cookie scoop, spacing about 2 inches apart.

08 - Bake for 11-13 minutes until edges are golden and centers appear set but still soft.

09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

01 -

That moment when you bite through the soft cookie and hit a burst of tart raspberry is pure magic
The lemon flavor comes through so clearly because we use both zest and juice, not just extract

02 -

If you only have frozen raspberries, toss them in a little flour before folding them in so they dont bleed into the dough
Underbaking slightly is the secret here, take them out when centers look set but still soft for that irresistible chewy texture

03 -

Room temperature ingredients make all the difference in texture, plan ahead and leave everything out for about 30 minutes
Use a microplane for the lemon zest to get just the bright yellow part without any bitter white pith