Description
Soft, bright, and bursting with flavor—these White Chocolate Lemon Raspberry Cookies combine creamy white chocolate, tart raspberries, and fresh lemon for the perfect sweet treat.
Ingredients
- For the Cookies:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup white chocolate chips
- 1/2 cup fresh or frozen raspberries (keep frozen if using frozen)
Instructions
- Cream the Butter & Sugar: Beat softened butter and sugar until light and fluffy. Add egg, vanilla, lemon zest, and lemon juice; mix until smooth.
- Combine Dry Ingredients: In another bowl, whisk flour, baking soda, baking powder, and salt. Add dry mixture to wet ingredients and mix until just combined.
- Add the Mix-ins: Fold in white chocolate chips, then gently fold in raspberries.
- Chill the Dough: Refrigerate 20–30 minutes to reduce spreading.
- Bake: Preheat oven to 350°F (175°C). Scoop dough onto a lined baking sheet. Bake 10–12 minutes or until edges are lightly golden.
- Serve: Cool on a rack and enjoy the lemony, raspberry-filled goodness.
Notes
- Keep raspberries frozen to prevent bleeding too much into the dough.
- Add extra white chocolate chips on top before baking for a bakery-style look.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American