Name: White Chocolate Lemon Raspberry Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 teaspoons lemon zest; 1 teaspoon vanilla extract; 1/2 cup raspberry preserves; 1/2 cup white chocolate chips, melted; For gluten-free: substitute all-purpose flour with gluten-free flour blend; For dairy-free: use dairy-free butter and white chocolate chips

Introduction

If you love cookies with a bright, fruity twist, these White Chocolate Lemon Raspberry Cookies are sure to become a favorite. They combine the zesty freshness of lemon with sweet raspberry swirls and creamy white chocolate for a delightful treat. Perfect for summer or any time you want a burst of flavor in every bite.

A stack of four thick, soft cookies with visible swirls of bright red raspberry jam running through each cookie. The top cookie has a drizzle of pale yellow icing in a loose zigzag pattern, matching the icing accents on the other cookies below. The cookies have a light, creamy color with slight cracks on their surface, showing a chewy texture. Around the base of the stack are several fresh raspberries, adding a pop of red against the white marbled surface beneath. The background has a soft focus with blurred yellow shapes. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.

Step 3: Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract until combined.

Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.

Step 6: Fold in the raspberry preserves gently to create a swirl effect in the dough without fully mixing it in.

Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.

Step 8: Bake for 10 to 12 minutes or until the edges turn lightly golden.

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.

Step 10: Drizzle the melted white chocolate over the cooled cookies before serving.

Tips & Variations

Use a cookie scoop for evenly sized cookies that bake uniformly.

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

For a dairy-free option, use dairy-free butter and white chocolate chips.

Ensure butter is fully softened to make creaming with sugar easier and the texture lighter.

Don’t overmix the raspberry preserves; folding gently creates a beautiful swirl effect.

FAQs

Can I use frozen raspberries instead of raspberry preserves?

Using fresh or frozen raspberries will change the texture and moisture content of the dough. Raspberry preserves work best to create the signature swirl and maintain the right consistency.

Can I skip the white chocolate drizzle?

Yes, the cookies are delicious on their own. The white chocolate adds a creamy sweetness and attractive finish, but it’s optional based on your preferences.