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White Chocolate Lemon Raspberry Cookies

Sweet cookies with a hint of citrus, perfect for coffee breaks or afternoon teas. These delightful treats combine the tartness of raspberries, sweetness of white chocolate, and zesty lemon flavor.
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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: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup butter, softened Ensure butter is at room temperature
  • 1 cup granulated sugar
  • 2 large eggs Room temperature
  • 2 teaspoons vanilla extract
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup fresh raspberries Can use frozen if necessary, but fresh is recommended
  • 1 cup white chocolate chips
  • 1 zest of one lemon
  • 1 tablespoon juice of one lemon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, beat together the softened butter and granulated sugar until creamy and fluffy.
  3. Mix in the eggs one at a time, followed by the vanilla extract. Keep mixing until combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, stirring until just combined.
  5. Gently fold in the raspberries, white chocolate chips, lemon zest, and lemon juice.
  6. Drop tablespoon-sized balls of the cookie dough onto a parchment-lined baking sheet, leaving space between them.
Baking
  1. Bake for about 12-15 minutes or until the edges are lightly golden.
  2. Let them cool on a wire rack before serving.

Notes

If some raspberries burst during mixing, it's a tasty textural surprise! For a stronger citrus flavor, you can add more lemon juice. Store in an airtight container for up to a week.