Description
White Chocolate Lemon Raspberry Cookies bursting with zesty flavors and sweet berries. A delightful treat for quick baking and crowd-pleasing desserts.
Ingredients
Scale
- 2¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 tablespoons fresh lemon zest (from approximately 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1½ cups (255g) white chocolate chips or chunks
- 1 cup (125g) fresh or frozen raspberries (if frozen, do not thaw)
Instructions
- Step 1: Prepare the Dry Ingredients In a medium bowl, whisk together the flour, baking soda, and salt until well combined. This ensures your leavening agents are evenly distributed throughout the **White Chocolate Lemon Raspberry Cookies**. Set this mixture aside while you prepare the wet ingredients.
- Step 2: Cream the Butter and Sugars In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes. Don’t rush this step—proper creaming incorporates air into the dough, creating the perfect cookie texture. The mixture should visibly lighten in color and increase in volume.
- Step 3: Add Wet Ingredients Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla extract, then mix until combined. The mixture may look slightly curdled due to the acidic lemon juice—this is completely normal and won’t affect your finished cookies.
- Step 4: Combine Wet and Dry Ingredients Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Overmixing develops gluten, which can make your cookies tough, so stop as soon as no dry flour remains visible.
- Step 5: Add Mix-Ins Gently fold in the white chocolate chips or chunks using a rubber spatula. Once incorporated, carefully fold in the raspberries with minimal stirring to prevent them from breaking down completely. You want visible pieces of raspberry in your **White Chocolate Lemon Raspberry Cookies**.
- Step 6: Chill the Dough Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 24 hours. This chilling time is crucial for flavor development and proper cookie shape.
- Step 7: Bake When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized balls of chilled dough and place them 2 inches apart on the prepared sheets. Bake for 11-13 minutes, until the edges are just turning golden but the centers still look slightly underdone.
- Step 8: Cool and Enjoy Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. The residual heat will continue cooking them to perfection as they rest.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 calories
- Sugar: 15 grams
- Sodium: 120 milligrams
- Fat: 8 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 30 milligrams