White Chocolate Lemon Raspberry Cookies Recipe
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.
- 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: Use gluten-free flour blend instead of all-purpose flour
- For dairy-free option: Use dairy-free butter and white chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cookie removal and cleanup.
- 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.
- 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.
- 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.
- 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.
- Fold in raspberry preserves: Gently fold in the raspberry preserves to incorporate a marbled effect within the dough, adding bursts of fruity flavor throughout.
- Shape cookies: Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden but the centers remain soft.
- 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.
- 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
