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White Chocolate Lemon Raspberry Cookies – Delicious Recipe

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Indulge in the delightful experience of baking our White Chocolate Lemon Raspberry Cookies. These cookies are a perfect blend of tangy lemon and sweet raspberry, making them an irresistible treat for any occasion. Each bite is like a burst of sunshine, with the creamy white chocolate adding a touch of decadence. Easy to make and family-friendly, these cookies are sure to become a staple in your dessert repertoire. Whether you’re whipping them up for a busy weeknight or serving them at a special gathering, they’re guaranteed to bring smiles all around!

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup raspberry preserves
  • 1/2 cup white chocolate chips, melted

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Gently fold in the raspberry preserves.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes or until lightly golden around the edges.
  9. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
  10. Drizzle melted white chocolate over cooled cookies for an elegant finish.

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