Raspberry Lemon Cookies (Soft & Fresh)

These Raspberry Lemon Cookies are soft, light, and full of bright citrus flavor.
The sweetness of the cookie pairs beautifully with the tart, juicy raspberries, and the fresh lemon zest adds a refreshing burst in every bite.
Perfect for spring, tea time, brunch, cookie gift boxes, or anytime you want something fruity and sweet.

📋 Ingredients

2 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 cup fresh raspberries (or frozen, keep frozen when mixing to avoid bleeding too much)
Optional: ½ cup white chocolate chips (delicious twist!)

🍪 Instructions

Preheat oven to 350°F (175°C). Line baking trays with parchment paper.
Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
Cream butter & sugar: In a large bowl, beat butter and sugar until fluffy (about 2 minutes).
Add wet ingredients: Mix in egg, vanilla, lemon juice, and lemon zest.
Combine: Add dry ingredients and mix just until dough forms, do not overmix.
Add raspberries: Gently fold in raspberries using a spatula (if using frozen, do not thaw).
If adding white chocolate chips, fold them in now.
Shape: Scoop dough (1.5 tablespoons each) onto baking sheet, leave space between cookies.
Bake: Bake 10–12 minutes, until edges are set but centers still look soft.
Cool: Let cookies cool on tray for 5 minutes before transferring to rack.

💡 Tips for Best Texture

Use frozen raspberries if you want clean swirls instead of fully pink cookies.
For extra lemon flavor: add more zest, not more juice.
Store in an airtight container in the fridge for up to 4 days, they stay super soft.