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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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/white-chocolate-lemon-raspberry-cookies-recipe/