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White Chocolate Lemon Raspberry Cookies

These cookies combine the zest of lemons, the sweetness of white chocolate, and the delightful pop of raspberries for a magical treat that's perfect any day.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 1 cup sugar
  • 1/2 cup brown sugar Can use light or dark brown sugar.
  • 2 large eggs Room temperature is best.
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour Sifted flour recommended.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt Use fine sea salt.
Flavor Enhancers
  • 1 zest of 1 lemon Use a microplane for zesting.
  • 1/4 cup fresh lemon juice About 1 medium lemon.
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries Frozen can be used as an alternative.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, sugar, and brown sugar until fluffy and pale.
  3. Beat in the eggs one at a time, followed by the vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix this dry mixture into the wet ingredients until just blended.
  5. Stir in the lemon zest and juice, then fold in the white chocolate chips and fresh raspberries.
Baking
  1. Drop heaping tablespoons of dough onto lined baking sheets, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes, or until they are just golden around the edges.
  3. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
  4. Enjoy warm or let them cool completely!

Notes

You can substitute with dark chocolate or different berries as per your preference. Keep cookies fresh by storing them in an airtight container for up to a week.