Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 cup fresh raspberries, halved
- Optional: 1/2 cup white chocolate chips for extra indulgence
Feel free to substitute the fresh raspberries with freeze-dried ones if you prefer a more intense flavor and less moisture in your cookies. And if you’re in the mood for a citrus twist, try adding a touch of orange zest along with the lemon for a unique flavor profile.
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture. Beat until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix to maintain a tender cookie texture.
- Gently fold in the halved raspberries and white chocolate chips, if using, with a spatula.
- Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden. The centers should remain soft and chewy.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International