Raspberry Lemon Cookie Recipe with white chocolate is the perfect sweet treat that combines zesty citrus, tangy fruit, and creamy chocolate in one bite. These cookies are a delightful blend of flavors and textures that will brighten up any day. Whether you’re baking for a holiday, a weekend treat, or just because, this recipe is quick, simple, and sure to impress. With pantry staples and a few specialty items like freeze-dried raspberries, you’ll have bakery-worthy cookies fresh out of your oven in under 30 minutes.
Why You’ll Love This Raspberry Lemon Cookie Recipe
These raspberry lemon cookies with white chocolate are bursting with fruity flavor and creamy sweetness. The lemon zest adds a fresh, citrusy zing while the freeze-dried raspberries provide a chewy, tart contrast. White chocolate chips melt into creamy pockets, making every bite a mouthwatering experience. Plus, they’re incredibly easy to make and perfect for gifting, sharing, or enjoying all to yourself.
Ingredients
- 1 stick Butter, room temperature
- 1/2 cup Sugar
- 1/2 cup Brown Sugar, packed
- 1 Egg
- 1 teaspoon Vanilla
- 1 1/2 cups Flour
- 1/2 teaspoon Baking Powder
- 1 Lemon, zested
- 1/3 cup White Chocolate Chips
- 1/2 cup Freeze Dried Raspberries
Step-by-Step: How to Make Raspberry Lemon Cookie Recipe with white chocolate
- Preheat your oven to 350 degrees Fahrenheit.
- In a small bowl, combine the granulated sugar with the lemon zest. Mix until fragrant and well blended.
- In a large mixing bowl, cream together the softened butter, brown sugar, and the lemon-sugar mixture until light and fluffy.
- Add the egg and vanilla extract, and mix until everything is smoothly blended.
- Gradually add in the flour and baking powder. Mix until a soft dough forms.
- Gently fold in the white chocolate chips and freeze-dried raspberries, taking care not to crush the raspberries too much.
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them evenly.
- Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
- Allow the cookies to rest on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy!
Helpful Tips
- Make sure the butter is truly at room temperature for the best creaming texture.
- Don’t overmix the dough once the flour is added to keep the cookies tender.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Freeze-dried raspberries can be found in the snack or baking aisle of most grocery stores.
Substitutions And Variations
- Substitute lemon zest with orange zest for a different citrus twist.
- Use milk or dark chocolate chips instead of white chocolate for a richer flavor.
- Add a tablespoon of lemon juice to intensify the citrus flavor.
- Replace freeze-dried raspberries with chopped dried cranberries for a different texture.
Storage Instructions
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. To enjoy, thaw at room temperature or warm slightly in the microwave for a fresh-baked feel.
Nutritional Information
Each cookie (based on a 24-cookie batch) contains approximately:
- Calories: 130
- Fat: 6g
- Carbohydrates: 18g
- Sugar: 11g
- Protein: 1g Note: Nutritional values are estimates and may vary based on ingredients and serving size.
Serving Suggestions
These cookies pair wonderfully with a cup of herbal tea or lemonade for a bright, refreshing treat. Serve them on a dessert platter alongside other fruity cookies or with a scoop of vanilla ice cream for an indulgent dessert.
Frequently Asked Questions About Raspberry Lemon Cookies
Can I use fresh raspberries instead of freeze-dried? Fresh raspberries are too moist and may affect the texture of the cookies. Freeze-dried raspberries maintain the cookie’s crisp exterior and chewy center.
Can I freeze the cookie dough? Yes, you can portion the dough and freeze it for up to 3 months. You can bake them straight from the freezer, just add 1–2 extra minutes to the baking time.
How do I prevent the cookies from spreading too much? Chill the dough for 20–30 minutes before baking to help control spreading.
What if I don’t have white chocolate chips? You can chop up a white chocolate bar or use another type of chocolate. Even yogurt chips make a good alternative.
Final Thoughts
Thank you for stopping by to try this raspberry lemon cookie recipe with white chocolate. These cookies are such a joy to make and even more delightful to eat. The vibrant citrus and berry combination paired with creamy white chocolate creates an irresistible flavor that’s both comforting and exciting. Whether you’re sharing with loved ones or indulging in a quiet moment, these cookies are sure to bring smiles. Happy baking and thanks for being part of our food-loving community!
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Raspberry Lemon Cookie Recipe with White Chocolate
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
These Raspberry Lemon Cookie Recipe with white chocolate are soft, chewy, and bursting with citrus flavor and sweet white chocolate. Quick to make and perfect for sharing, they offer the ideal balance of tart freeze-dried raspberries and smooth white chocolate in every bite.
Ingredients
1 stick Butter, room temperature
1/2 cup Sugar
1/2 cup Brown Sugar, packed
1 Egg
1 teaspoon Vanilla
1 1/2 cups Flour
1/2 teaspoon Baking Powder
1 Lemon, zested
1/3 cup White Chocolate Chips
1/2 cup Freeze Dried Raspberries
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a small bowl, combine the granulated sugar with the lemon zest. Mix until fragrant and well blended.
- In a large mixing bowl, cream together the softened butter, brown sugar, and the lemon-sugar mixture until light and fluffy.
- Add the egg and vanilla extract, and mix until everything is smoothly blended.
- Gradually add in the flour and baking powder. Mix until a soft dough forms.
- Gently fold in the white chocolate chips and freeze-dried raspberries, taking care not to crush the raspberries too much.
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them evenly.
- Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
- Allow the cookies to rest on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy!
Notes
Use room temperature butter for best texture.
Chill dough to prevent excessive spreading.
Freeze-dried raspberries give the best texture—avoid fresh berries.
Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11g
- Carbohydrates: 18g
- Protein: 1g