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