Description
White Chocolate Lemon Raspberry Cookies offer a delightful twist on traditional cookies with a burst of fresh lemon zest, sweet raspberry preserves swirled through the dough, and a luscious drizzle of melted white chocolate. Perfectly soft with lightly golden edges, these cookies are ideal for summer gatherings or anytime you want a flavorful, fruity treat.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
Additional Ingredients
- 1/2 cup raspberry preserves
- 1/2 cup white chocolate chips, melted
Optional Substitutions
- For gluten-free: substitute all-purpose flour with gluten-free flour blend
- For dairy-free: use dairy-free butter and white chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, creating a smooth base for your cookies.
- Incorporate the eggs and flavorings: Add the eggs one at a time, beating well after each addition. Then stir in the fresh lemon zest and vanilla extract to infuse the dough with bright citrus and sweet vanilla notes.
- Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Combine wet and dry ingredients: Gradually add the dry mixture into the wet ingredients, mixing just until combined to avoid overworking the dough, which can lead to tough cookies.
- Add raspberry preserves: Gently fold in the raspberry preserves, being careful not to overmix so that you maintain a beautiful swirl of the jam throughout the dough.
- Shape the cookies: Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookie edges turn a light golden color, indicating they’re perfectly baked.
- Cool the cookies: Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes on the sheet to set, then transfer them to a wire rack to cool completely.
- Drizzle with white chocolate: Once the cookies are fully cooled, drizzle the melted white chocolate chips over the tops to add a rich, sweet finishing touch.
Notes
- Make sure the butter is softened to room temperature for easier creaming and better cookie texture.
- Fold the raspberry preserves lightly into the dough to preserve a beautiful swirl rather than fully mixing it in.
- Using a cookie scoop ensures uniformly sized cookies that bake evenly every time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: White Chocolate Lemon Cookies, Raspberry Cookies, Lemon Raspberry Dessert, Summer Cookies, White Chocolate Cookies
