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
Scale
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