Lemon Raspberry Cookies
Serves 18
15 mins prep
10 mins cook
25 mins total
These lemon raspberry cookies have buttery crisp edges, soft middles, and flavorful raspberry swirls. They’re packed full of lemon raspberry flavor and pockets of white chocolate. So easy to make - you don’t need an electric mixer, they come together in one bowl, and there's no chilling required. They’re the perfect bright and refreshing cookie to make in the spring and summer.
Preheat the oven to 355°F (180°C). Line a large cookie sheet with parchment paper.
Zest lemons into a large bowl. Add sugar and whisk well until the sugar is fragrant and moistened.
⅕ 1 granulated sugar⅕ 2 lemonsAdd egg and egg yolk into the lemon sugar and whisk until thickened and lightened in color. It should fall off the whisk in ribbons, this will take about 30 seconds by hand.
⅕ 1 large egg⅕ 1 large egg yolkAdd room temperature melted butter into the same bowl, and whisk just until fully incorporated and thick. Add salt and lemon juice, whisk to combine.
⅕ 1 unsalted butter⅕ ¼ sea salt⅕ 1 lemon juiceSift flour and baking soda right into the same bowl. Fold with a spatula just until no more dry streaks of flour remain.
⅕ 2 all purpose flour⅕ ¼ baking sodaAdd ½ cup of chocolate (reserve ½ cup for topping) and crumble the raspberries into smaller pieces, adding them right into the cookie dough.
⅕ 1 white chocolate⅕ ¾ frozen raspberriesFold the dough with a spatula, swirling the raspberries throughout the dough. You don’t want to mix too much or you won’t get any distinct pieces of raspberries in the dough.
Scoop the dough into 2-3 tablespoon balls. Bake on a parchment lined baking sheet for 8-10 minutes - leaving a few inches of space between each cookie dough ball because they will spread. The bottom should be slightly golden and the middles should slightly puffed.
Transfer the cookies onto a cooling rack to cool completely. Top with more chocolate chips and any extra grated lemon zest. Continue baking the rest of the cookie dough.
