Description

Indulge in the refreshing and delightful flavors of White Chocolate Lemon Raspberry Cookies. These cookies combine zesty lemon, sweet raspberry preserves, and creamy white chocolate chips to create a burst of flavor in each bite. Perfect for any occasion, from sunny picnics to cozy evenings at home, this easy-to-follow recipe ensures that even novice bakers can whip up a batch of these scrumptious treats without a hitch. Plus, with options for gluten-free and dairy-free variations, everyone can enjoy these delectable cookies!

Ingredients

Scale

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 (or gluten-free flour blend)
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

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together softened butter and granulated sugar until fluffy (about 3–5 minutes).
Beat in eggs one at a time, then stir in lemon zest and vanilla extract.
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the wet mixture and mix until just combined.
Gently fold in raspberry preserves for a marbled effect.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes or until edges are lightly golden; cool before drizzling with melted white chocolate.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 80mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: <1g
Protein: 2g
Cholesterol: 25mg

Keywords: For added texture or flavor, consider adding nuts or experimenting with different fruit preserves. Chill cookie dough for 30 minutes prior to baking for thicker cookies.