White Chocolate Lemon Raspberry Cookies

These White Chocolate Lemon Raspberry Cookies are the perfect blend of tart, sweet, creamy, and bright—everything you want in a bakery-style cookie with a refreshing twist. Each bite brings together zesty lemon, pops of juicy raspberry, and smooth, melty white chocolate. They’re soft, tender, and just a little crisp around the edges, making them ideal for spring gatherings, summer picnics, or any time you crave something fruity and fun.

Whether you’re baking for a party, gifting a homemade treat, or whipping up a batch just because, these cookies deliver big flavor with minimal effort.

Why You’ll Love This Recipe

• Bright lemon flavor that balances sweetness
• Creamy white chocolate for a soft, melty bite
• Fresh or frozen raspberries make every cookie colorful and juicy
• Quick to make with simple ingredients
• Chilling step prevents spreading for perfect, thick cookies

Ingredients

For the Cookies

• Unsalted butter, softened (½ cup) – Creates a rich, soft, creamy cookie base.
• Granulated sugar (¾ cup) – Adds sweetness and helps the cookies spread just right.
• Egg (1 large) – Binds the dough and adds moisture.
• Vanilla extract (1 tsp) – Adds warmth and depth of flavor.
• Lemon zest (zest of 1 lemon) – Gives a strong, fragrant citrus punch.
• Fresh lemon juice (1 tbsp) – Enhances brightness and helps activate baking soda.
• All-purpose flour (1 ¾ cups) – Provides structure and chewiness.
• Baking soda (½ tsp) – Helps the cookies rise slightly and spread evenly.
• Baking powder (¼ tsp) – Adds a bit of lift for softness.
• Salt (¼ tsp) – Balances the sweet and tart flavors.
• White chocolate chips (¾ cup) – Adds creamy, sweet pockets throughout.
• Fresh or frozen raspberries (½ cup) – Adds juicy bursts; frozen berries help prevent bleeding.

How to Make White Chocolate Lemon Raspberry Cookies

1. Cream the Butter & Sugar

• In a mixing bowl, beat the softened butter and sugar together until light and fluffy.
• Add the egg, vanilla extract, lemon zest, and lemon juice. Mix until smooth and well combined.

2. Combine the Dry Ingredients

• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
• Add this dry mixture to the wet ingredients and mix until just combined—avoid overmixing.

3. Add the Mix-ins

• Fold in the white chocolate chips.
• Gently fold in the raspberries. Try not to crush them too much so the dough doesn’t turn pink.

4. Chill the Dough

• Refrigerate the dough for 20–30 minutes to help prevent the cookies from spreading while baking.

5. Bake

• Preheat your oven to 350°F (175°C).
• Scoop the dough onto a lined baking sheet, leaving space between cookies.
• Bake for 10–12 minutes, until the edges are lightly golden.
• Let the cookies cool on a wire rack so they set properly.

6. Serve

Enjoy warm, at room temperature, or chilled—each method gives the cookies a unique texture and flavor experience.

Tips for Success

• Use frozen raspberries if you want cleaner dough with less color bleeding.
• Don’t overmix after adding the flour—this keeps cookies soft.
• Chill the dough to ensure thick, bakery-style cookies.
• Use parchment paper for even baking and easy cleanup.
• Add extra white chocolate chips on top before baking for a pretty finish.

Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Baking sheet
• Parchment paper
• Cookie scoop (optional but helpful)

Recipe Variations

• Lemon Blueberry Version: Swap raspberries for blueberries—fresh or frozen.
• Raspberry Almond Cookies: Add ½ teaspoon almond extract for a nutty twist.
• White Chocolate Orange Cookies: Replace lemon with orange zest and juice for a warm citrus flavor.

Serving Suggestions

• Serve with hot tea, lemon water, or iced coffee.
• Pair with vanilla ice cream for a decadent dessert.
• Add to a spring dessert platter with fruit, bars, and other cookies.

FAQs

Can I use frozen raspberries?
Yes—keep them frozen to prevent them from breaking apart and bleeding into the dough.

How do I store these cookies?
Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week.

Can I freeze the dough?
Absolutely! Scoop the dough into balls and freeze for up to 3 months. Bake from frozen, adding 1–2 minutes.

Why did my cookies spread too much?
The dough may not have been chilled long enough, or the butter was too soft.

Can I make them gluten-free?
Yes! Use a 1:1 gluten-free baking flour.

Print

Final Thoughts

These White Chocolate Lemon Raspberry Cookies are everything a fruity cookie should be—soft, flavorful, creamy, and bursting with brightness. They’re easy enough for everyday baking but special enough for celebrations. Once you try them, they’re sure to become a go-to favorite in your kitchen.