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Cookies have always been my favorite way to experiment in the kitchen, especially when it comes to mixing unexpected flavors. A few summers ago, while prepping for a backyard brunch, I had extra raspberries, a lemon begging to be zested, and half a bag of white chocolate chips. One batch later, these White Chocolate Lemon Raspberry Cookies became a seasonal staple.
They’re soft, zesty, and packed with bright flavor—the kind of cookie you eat with a glass of iced tea on a sunny afternoon. The lemon gives a citrusy brightness that cuts through the creamy white chocolate, while the raspberries pop with tartness in every bite.
If you want a cookie that feels fancy but is easy enough to whip up on a weeknight, this one’s a keeper. Friends have called them “bakery quality” and “dangerously good”—and they’re right.
What Makes These Lemon Raspberry Cookies So Irresistible
Balanced Flavors You Can Taste
This recipe blends fresh lemon zest and juice with tart raspberries and sweet white chocolate chips. The lemon brightens the dough without overpowering it. The raspberries bring a juicy punch, while white chocolate rounds everything out with creamy sweetness.
It’s that harmony—sweet, tart, rich, soft—that makes these cookies impossible to stop at one.
The Perfect Soft-Baked Texture
The cookies are soft in the center with just a hint of golden crisp on the edges. Butter gives richness, while baking soda and the right amount of flour ensure they stay tender and chewy.
They’re thick, hearty, and don’t flatten too much—perfect for stacking or gifting.
Ingredient Tips for the Best Results
Use Real Lemon Zest
Fresh zest makes all the difference. Don’t skip it! It adds a fragrant oil that elevates the lemon flavor in a way juice alone can’t match.
Freeze-Dried vs. Fresh Raspberries
You can use either. Freeze-dried berries hold their shape and don’t bleed, giving a cleaner cookie. Fresh raspberries bring moisture and jammy bursts but will create a pinker dough and softer texture.
Customizations and Swaps
Want a Tart Punch? Add Lemon Glaze
Mix powdered sugar with lemon juice and drizzle over cooled cookies for a sweet-tart finish that adds shine and flavor.
Make Them Gluten-Free
Use a 1:1 gluten-free flour blend. Stick to freeze-dried raspberries for best texture when using gluten-free flour.
Print
Irresistible White Chocolate Lemon Raspberry Cookies
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Soft and zesty White Chocolate Lemon Raspberry Cookies with sweet-tart flavor and creamy white chocolate chips. A perfect fruity dessert!
Ingredients
1/2 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1 tbsp lemon zest
1 tbsp lemon juice
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup white chocolate chips
1/2 cup raspberries (fresh or freeze-dried)
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment.
2. Cream butter and sugar until light and fluffy.
3. Mix in egg, lemon zest, and lemon juice.
4. Whisk flour, baking soda, and salt in a separate bowl.
5. Gradually add dry ingredients to wet mixture.
6. Fold in white chocolate chips and raspberries gently.
7. Scoop 1.5 tbsp dough balls and space them out on baking sheet.
8. Bake 10–12 minutes until golden at edges.
9. Cool on sheet 5 mins before transferring to rack.
Notes
Use freeze-dried raspberries for less moisture and color bleed.
Add a drizzle of lemon glaze for extra tang.
Dough can be chilled for up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: White Chocolate Lemon Raspberry Cookies, lemon cookies, summer baking
Ingredient Table
| Ingredient | Amount |
|---|---|
| Unsalted butter (softened) | 1/2 cup (1 stick) |
| Granulated sugar | 3/4 cup |
| Large egg | 1 |
| Lemon zest | 1 tbsp |
| Lemon juice | 1 tbsp |
| All-purpose flour | 1 1/2 cups |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| White chocolate chips | 3/4 cup |
| Raspberries (fresh or freeze-dried) | 1/2 cup |
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy (about 2 minutes).
- Add egg, lemon zest, and lemon juice. Mix until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Slowly add dry ingredients to the wet mixture. Stir until just combined.
- Gently fold in white chocolate chips and raspberries.
- Scoop dough into 1.5-tbsp portions and place 2 inches apart on baking sheet.
- Bake 10–12 minutes until edges are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
FAQs
Can I use frozen raspberries?
Yes, but use them straight from the freezer to prevent bleeding and soft dough.
How long do these cookies last?
Store in an airtight container for up to 4 days at room temperature or freeze for up to 2 months.
Can I make the dough ahead?
Yes, chill for up to 24 hours before baking. Let it sit at room temperature 10 minutes before scooping.
Nutrition Facts (Per Cookie)
| Calories | Fat | Carbs | Sugar | Protein |
|---|---|---|---|---|
| 145 | 7g | 19g | 11g | 2g |