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White Chocolate Lemon Raspberry Cookies

Soft and chewy cookies with bursts of tart raspberries and creamy white chocolate, infused with bright lemon flavor.

Ingredients

Scale

For the Crust:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries, halved

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, vanilla, lemon zest, and lemon juice.
  3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into wet ingredients until just combined.
  4. Gently fold in white chocolate chips and raspberries, being careful not to crush the berries.
  5. Drop tablespoon-sized dough portions onto prepared baking sheets, spacing 2 inches apart.
  6. Bake for 10-12 minutes or until edges are lightly golden. Let cool on baking sheets for 5 minutes before transferring to wire racks.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett