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White Chocolate Lemon Raspberry Cookies

Soft and chewy cookies with bursts of tart raspberries and sweet white chocolate, infused with fresh lemon zest.

Ingredients

Scale

For the Crust:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup white chocolate chips
  • 1/2 cup fresh raspberries, chopped

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, and lemon zest.
  3. In a separate bowl, whisk flour, baking soda, and salt. Gradually mix dry ingredients into wet ingredients until combined.
  4. Gently fold in white chocolate chips and chopped raspberries.
  5. Drop tablespoon-sized dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden.
  6. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett