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White Chocolate Lemon Raspberry Cookies

These cookies are an extraordinary blend of creamy white chocolate, zesty lemon, and juicy raspberries, offering the perfect balance of sweetness and tartness.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 2 lemons
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries (or frozen) Thaw and drain if using frozen

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat until light and fluffy.
  3. Beat in the eggs, one at a time, along with the vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually mix this dry mixture into the wet mixture until just combined.
  5. Fold in the lemon zest, white chocolate chips, and raspberries gently.
Baking
  1. Drop heaping tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes until the edges are golden brown.
  3. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack.

Notes

For best results, do not overmix the dough. Fresh raspberries are recommended for flavor. Cookies can be stored in an airtight container for up to a week or frozen for up to three months.