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White Chocolate Lemon Raspberry Cookies

Soft and chewy cookies with a burst of lemon flavor, studded with white chocolate chips and fresh raspberries.

Ingredients

Scale

For the Crust:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 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 medium bowl, whisk together flour and baking soda. Set aside.
  3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg, vanilla, lemon zest, and lemon juice.
  4. Gradually mix in the flour mixture until just combined. Gently fold in white chocolate chips and raspberries.
  5. Drop tablespoon-sized dough onto prepared baking sheets, spacing them 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