Introduction

If you love cookies with a fresh and fruity twist, these White Chocolate Lemon Raspberry Cookies are a perfect choice. Bursting with bright lemon zest and sweet raspberry swirls, they offer a delightful balance of flavors topped with creamy white chocolate. Ideal for any season, these cookies are sure to become a favorite treat.

White Chocolate Lemon Raspberry Cookies Recipe - Recipe Image

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons lemon zest
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raspberry preserves
1/2 cup white chocolate chips, melted

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
Step 3: Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract for a fresh flavor boost.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Step 6: Gently fold in the raspberry preserves to create pretty swirls throughout the dough without overmixing.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
Step 8: Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 10: Drizzle the melted white chocolate over the cooled cookies for a lovely finishing touch.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Use dairy-free butter and white chocolate chips to make these cookies dairy-free.
Make sure the butter is softened to room temperature for easier creaming and a better texture.
Use a cookie scoop to ensure uniform cookie sizes and even baking.
To achieve the best raspberry swirl effect, fold preserves lightly without overmixing the dough.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. When ready to enjoy, thaw at room temperature. If desired, briefly warm in the microwave to soften the white chocolate drizzle.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of preserves?

Using frozen raspberries might add extra moisture, affecting the dough’s texture. It’s best to use raspberry preserves for the swirl effect and flavor balance.

How do I melt white chocolate without burning it?

Melt white chocolate gently using a double boiler or in short bursts in the microwave, stirring frequently to prevent overheating and burning.

White Chocolate Lemon Raspberry Cookies Recipe

Print Recipe

★★★★★

4.6 from 219 reviews

These White Chocolate Lemon Raspberry Cookies blend the zesty brightness of lemon with the sweet tartness of raspberry preserves, finished with a rich white chocolate drizzle. Perfectly soft with a tender crumb, these cookies are a delightful summer treat, ideal for sharing or enjoying with a cup of tea.

Author: Kai
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons lemon zest
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Fillings and Toppings

1/2 cup raspberry preserves
1/2 cup white chocolate chips, melted

Optional Substitutions

Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend.
Dairy-free option: Use dairy-free butter and dairy-free white chocolate chips.

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Cream the butter and sugar: In a large mixing bowl, beat the softened unsalted butter together with granulated sugar using an electric mixer or a sturdy whisk until the mixture becomes light, fluffy, and pale in color, which helps create tender cookies.
Incorporate the eggs and flavorings: Add the eggs one at a time, beating well after each addition to fully combine. Then stir in the lemon zest and vanilla extract to infuse fresh citrus and aromatic notes into the dough.
Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the butter mixture, mixing gently until just combined to avoid overworking the dough and keeping the cookies tender.
Add raspberry preserves: Gently fold in the raspberry preserves to create a beautiful swirl effect without fully mixing it in; this keeps pockets of raspberry flavor distinct throughout the dough.
Shape the cookies: Using a rounded tablespoon or cookie scoop, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
Bake the cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
Cool the cookies: Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes, which helps them firm up before transferring them to a wire rack to cool completely, preventing breakage.
Drizzle white chocolate: Once fully cooled, drizzle the melted white chocolate over the cookies using a spoon or piping bag for an elegant finish and extra sweetness.

Notes

For perfect cookies: Make sure the butter is softened to room temperature to achieve easy creaming with the sugar, creating a light and fluffy dough.
Swirl effect: Fold the raspberry preserves lightly into the dough rather than mixing thoroughly to maintain pretty swirls and bursts of raspberry flavor.
Even baking: Use a cookie scoop to portion out the dough evenly; this helps cookies bake uniformly and look professional.
Substitution tip: For gluten-free or dairy-free diets, simply replace the all-purpose flour and dairy products as noted in the optional substitutions section.

Keywords: White Chocolate Cookies, Lemon Raspberry Cookies, Summer Cookies, Soft Cookies, Dessert Recipe, Homemade Cookies