White Chocolate Lemon Raspberry Cookies Recipe

Introduction

These White Chocolate Lemon Raspberry Cookies offer a delightful blend of tart and sweet flavors. Soft and tender with a vibrant lemon zest and a luscious raspberry swirl, they’re perfect for brightening up any cookie plate.

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 the 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 ingredients, mixing until just combined to avoid overworking the dough.
6. Step 6: Gently fold in the raspberry preserves to create swirls throughout the dough.
7. Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Step 8: Bake for 10 to 12 minutes, or until the edges of the cookies are lightly golden.
9. 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.
10. Step 10: Drizzle the melted white chocolate over the cooled cookies for a sweet finishing touch.

Tips & Variations

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend of your choice.
• To make this recipe dairy-free, use dairy-free butter and white chocolate chips suitable for your dietary needs.
• Chill the dough for 30 minutes before baking to help prevent spreading and maintain thicker cookie shapes.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. If you’d like to keep them longer, freeze the cookies for up to 3 months and thaw at room temperature before serving. Reheat slightly in a microwave for a soft, warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute fresh raspberries instead of preserves?

Fresh raspberries can be used, but they may make the dough wetter and alter the texture. Raspberry preserves help create a more defined swirl and maintain the dough’s consistency.

How do I melt white chocolate chips properly?

Melt white chocolate chips gently using a double boiler or in short bursts in the microwave, stirring frequently to prevent overheating and seizing.

White Chocolate Lemon Raspberry Cookies Recipe

Print Recipe

★★★★★

4.9 from 88 reviews

These White Chocolate Lemon Raspberry Cookies offer a delightful blend of tart raspberry preserves, zesty lemon, and sweet white chocolate. Soft and tender with a swirl of raspberry throughout, they make a perfect treat for any occasion.

• Author: Mia
• 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

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: Use gluten-free flour blend instead of all-purpose flour
• For dairy-free option: Use dairy-free butter and white chocolate chips

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cookie removal and cleanup.
2. Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until the mixture becomes light and fluffy, about 2-3 minutes.
3. Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated. Then stir in the lemon zest and vanilla extract for a fresh and aromatic base.
4. 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.
5. Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients. Mix carefully until just combined to avoid overmixing, which can create tough cookies.
6. Fold in raspberry preserves: Gently fold in the raspberry preserves to incorporate a marbled effect within the dough, adding bursts of fruity flavor throughout.
7. Shape cookies: Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow spreading during baking.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden but the centers remain soft.
9. Cool cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
10. Drizzle white chocolate: Once the cookies are fully cooled, drizzle the melted white chocolate chips over the top to add a creamy sweetness and decorative finish.

Notes

• For gluten-free version, replace all-purpose flour with a gluten-free flour blend.
• For dairy-free version, substitute butter and white chocolate chips with dairy-free alternatives.
• Ensure cookies are completely cooled before drizzling white chocolate to prevent melting.
• Store cookies in an airtight container at room temperature for up to 5 days.
• The raspberry preserves create a swirl effect; avoid fully mixing them in for best visual and flavor impact.

Keywords: white chocolate cookies, lemon raspberry cookies, fruit swirl cookies, soft cookies, baked dessert