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White Chocolate Lemon Raspberry Cookies

Delight in these visually stunning cookies, bursting with the refreshing flavors of lemon, the tartness of raspberries, and the sweetness of white chocolate.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Room temperature for best results.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs Room temperature.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 zest of 1 lemon Provides a fresh flavor.
  • 1/2 cup fresh raspberries Frozen can be used if unavailable.
  • 1 cup white chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
  3. Add in the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually mix this dry mixture into the wet ingredients until well combined.
  6. Gently fold in the lemon zest, fresh raspberries, and white chocolate chips, ensuring not to break the raspberries too much.
  7. Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them an inch apart.
Baking
  1. Bake for about 10-12 minutes, or until the edges begin to turn golden.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For the best flavor and texture, use room-temperature ingredients and avoid overmixing the dough.