White Chocolate Lemon Raspberry Cookies Recipe
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.
- 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
