Indulge in the delightful combination of tangy lemon and sweet raspberries with these Lemon Raspberry Cookies. This soft-baked cookie recipe is a perfect addition to your collection of citrus dessert recipes and berry desserts.
Ingredients
Scale:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cornstarch
1 cup granulated sugar
1 cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
1 tablespoon lemon zest (about 1 lemon)
¼ cup fresh lemon juice (about 1 lemon)
1 cup fresh raspberries, gently crushed
½ cup white chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add in the eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract, lemon zest, and lemon juice, blending until smooth.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the crushed raspberries and white chocolate chips if using.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
