Introduction

If you love cookies with a fresh, fruity twist, these White Chocolate Lemon Raspberry Cookies are sure to delight. Bursting with bright lemon zest, sweet raspberry preserves, and rich white chocolate, they bring a perfect balance of flavors that feel like summer in every bite.

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 the 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 light and fluffy.
Step 3: Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract.
Step 4: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: Gently fold in the raspberry preserves to create a swirl effect in the dough without overmixing.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, or until the edges are lightly golden.
Step 9: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: Drizzle the melted white chocolate over the cooled cookies before serving.

Tips & Variations

For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
To make these cookies dairy-free, use dairy-free butter and white chocolate chips.
Ensure butter is softened to room temperature for easier creaming with sugar and better texture.
Use a cookie scoop to make evenly sized cookies that bake uniformly.
Fold in the raspberry preserves lightly to maintain a pretty swirl rather than fully mixing it into the dough.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 2 months. To reheat, thaw at room temperature and enjoy, or warm briefly in the microwave for a soft, melty treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of raspberry preserves?

While fresh or frozen raspberries can be used, preserves provide a better swirl effect and sweetness. If using frozen raspberries, gently fold them in and consider adding a little extra sugar to balance tartness.

Do I have to melt the white chocolate before drizzling?

Yes, melting the white chocolate helps create a smooth, decorative drizzle over the cooled cookies and enhances the flavor and presentation.

White Chocolate Lemon Raspberry Cookies Recipe

Print Recipe

★★★★★

5 from 79 reviews

These White Chocolate Lemon Raspberry Cookies offer a delightful combination of tangy lemon zest, sweet raspberry preserves, and creamy melted white chocolate. Perfect for any occasion, these cookies bring a refreshing burst of summer flavor with a soft, tender texture and a beautiful raspberry swirl.

Author: Lila
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
1/2 cup raspberry preserves

Topping

1/2 cup white chocolate chips, melted

Optional Substitutions

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

Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
Add Eggs and Flavorings: Beat in the eggs one at a time to fully incorporate them, then stir in the lemon zest and vanilla extract to infuse the dough with fresh and aromatic flavors.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough, which can toughen the cookies.
Fold in Raspberry Preserves: Gently fold the raspberry preserves into the dough to create a swirl effect without fully blending it in, resulting in pretty raspberry pockets throughout the cookies.
Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading during baking.
Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden, signaling that they are perfectly baked but still soft inside.
Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes to set before transferring them to a wire rack to cool completely, preventing breakage.
Drizzle White Chocolate: Once cooled, drizzle the melted white chocolate chips over the cookies for a sweet finishing touch and allow the chocolate to set before serving.

Notes

Ensure the butter is softened to room temperature for easier and better creaming with the sugar.
Do not overmix the raspberry preserves into the dough; a gentle fold will create an attractive swirl effect.
Use a cookie scoop to make evenly sized cookies that bake uniformly.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend to maintain texture.
For a dairy-free alternative, use dairy-free butter and white chocolate chips without compromising flavor.

Keywords: White Chocolate Lemon Raspberry Cookies, berry cookies, lemon zest cookies, dessert, sweet treats, summer cookies