Description

These soft and chewy lemon raspberry cookies are bursting with fresh lemon flavor and studded with sweet-tart raspberries. They’re perfect for spring and summer, with a light and refreshing taste. The combination of zesty citrus and juicy berries makes them irresistible!

Ingredients

Units Scale

For the Cookies:

2 1/2 cups (310g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (120ml) vegetable oil
1 cup (200g) granulated sugar
1 large egg
2 teaspoons vanilla extract
Zest of 1 large lemon
2 tablespoons fresh lemon juice
3/4 cup (100g) fresh or frozen raspberries (if using frozen, do not thaw)
1/2 cup (90g) white chocolate chips (optional)

For the Lemon Glaze (Optional):

1 cup (120g) powdered sugar
2 tablespoons fresh lemon juice

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat the softened butter, vegetable oil, and sugar together until light and fluffy.
Add wet ingredients: Mix in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
Combine: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in raspberries: Gently fold in the raspberries and white chocolate chips (if using). Be careful not to overmix, as raspberries can break apart.
Scoop and bake: Drop tablespoon-sized dough balls onto the prepared baking sheet. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Glaze (Optional): Whisk together powdered sugar and lemon juice. Drizzle over cooled cookies.

Notes

Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freezing: Freeze the baked cookies for up to 3 months.
Substitutions: Swap white chocolate chips for dark chocolate or omit them for a classic fruit-forward cookie.