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–+ servings
White Chocolate Lemon Raspberry Cookies

Delicious White Chocolate Lemon Raspberry Cookies to Brighten Your Day

These White Chocolate Lemon Raspberry Cookies combine zesty lemon, creamy white chocolate, and tart raspberry for a delightful treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Softened; substitute with dairy-free butter for dairy-free version.
  • 1 cup Granulated Sugar
  • 2 large Large Eggs Can be replaced with flax eggs for a vegan option.
  • 2 tablespoons Lemon Zest Fresh zest recommended for best taste.
  • 1 teaspoon Vanilla Extract Optional but adds a lovely warmth.
  • 2 cups All-Purpose Flour Substitute with gluten-free blend for gluten-free cookies.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
For the Raspberry Swirl
  • 1/2 cup Raspberry Preserves Any berry preserves can also be used for a twist.
For the Sweet Finish
  • 1 cup White Chocolate Chips Substitute with dairy-free white chocolate chips for dairy-free option.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Hand mixer or stand mixer
  • Whisk
  • Measuring cups and spoons
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Beat in the large eggs one at a time. Stir in lemon zest and vanilla extract, blending well.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture until just combined.
  5. Gently fold in raspberry preserves to the cookie dough, creating swirls without fully mixing.
  6. Using a cookie scoop, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake in the preheated oven for 10-12 minutes until the edges are lightly golden.
  8. Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.
  9. Optional: Melt white chocolate chips and drizzle over cooled cookies for an extra touch of sweetness.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer for up to 3 months.

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