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White Chocolate Lemon Raspberry Cookies

Delightful cookies that perfectly balance sweetness with a hint of tartness, featuring vibrant flavors of white chocolate, lemon, and fresh raspberries.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Ensure it is at room temperature.
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
Add-ins
  • 1 ½ cups white chocolate chips
  • 1 cup fresh raspberries Ensure they are fresh for maximum flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.
  5. Gradually mix the dry ingredients into the wet mixture until just combined; do not over-mix.
  6. Gently fold in the white chocolate chips and raspberries, being careful not to mash the berries.
  7. Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
Baking
  1. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look soft.
  2. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a perfect batch, ensure ingredients are fresh and do not overmix. Chilling the dough for 30 minutes can enhance flavor and texture.