White Chocolate Lemon Raspberry Cookies Recipe
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.
- 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
