White Chocolate Lemon Raspberry Cookies Recipe

Introduction

These White Chocolate Lemon Raspberry Cookies are a delightful treat combining zesty lemon, sweet raspberries, and creamy white chocolate. Soft and flavorful, they are perfect for a cozy afternoon snack or sharing with friends and family.

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

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract until well combined.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Step 6: Fold in half of the raspberry preserves gently to create swirls but avoid fully mixing them in.
7. Step 7: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Step 8: Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
9. Step 9: Remove the cookies from the oven and immediately drizzle the melted white chocolate over the warm cookies.
10. Step 10: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a stronger lemon flavor, add a tablespoon of fresh lemon juice along with the lemon zest.
• Swap raspberry preserves for strawberry or blueberry for a different berry twist.
• Chill the dough for 30 minutes before baking to help the cookies hold their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week. Reheat gently in the microwave for 10-15 seconds to soften the white chocolate drizzle before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of preserves?

Frozen raspberries can be used, but they are juicier and may affect the dough’s consistency. It’s best to drain excess juice or slightly cook them into a thicker jam before adding.

Is it possible to make these cookies vegan?

You can substitute butter with vegan margarine, use flax eggs instead of regular eggs, and choose a vegan white chocolate alternative to make this recipe vegan-friendly.

White Chocolate Lemon Raspberry Cookies Recipe

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★★★★★

4.8 from 67 reviews

These White Chocolate Lemon Raspberry Cookies are a delightful blend of tangy lemon zest, sweet raspberry preserves, and creamy white chocolate. Soft, chewy, and bursting with flavor, they make a perfect treat for any occasion or a cozy afternoon snack.

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

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup white chocolate chips, melted
• 1/2 cup raspberry preserves

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Cream butter and sugar: In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 5 minutes. This will create a smooth base for your cookies.
3. Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated. Then mix in the lemon zest and vanilla extract for a fresh and aromatic flavor.
4. Combine 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.
5. Incorporate dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Overmixing can toughen the cookies.
6. Fold in white chocolate: Gently fold the melted white chocolate chips into the dough, ensuring an even distribution without overmixing.
7. Drop cookie dough: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
8. Add raspberry preserves: Place a small dollop (about 1 teaspoon) of raspberry preserves on top of each cookie dough mound, pressing lightly to slightly incorporate the jam into the dough surface.
9. Bake cookies: Bake the cookies in the preheated oven for 10-12 minutes until the edges are lightly golden and the centers appear set but still soft.
10. Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Ensure butter is softened, not melted, for the best texture.
• Use fresh lemon zest for a bright citrus flavor.
• If raspberry preserves are too runny, gently drain excess liquid to avoid soggy cookies.
• Cookies will firm up as they cool; don’t overbake to keep them soft and chewy.
• Store cookies in an airtight container at room temperature for up to 3 days.

Keywords: White Chocolate Cookies, Lemon Cookies, Raspberry Cookies, Soft Cookies, Baking, Dessert Recipes