Lemon Raspberry White Chocolate Cookies

15 mins Prep Time

16 mins Cook Time

Written By

Nadia Boachie

Summer is over, winter is coming and we have such short daylight hours. November can be a bit dreary but if you are looking for a cookie to brighten your spirits, check out these Lemon Raspberry White Chocolate Cookies. Incredibly easy to make, with a prep time of less than 20 minutes and a cook time just under that! These cookies are soft, sweet, tart and perfectly fruity. If you have frozen raspberries from the summer or have a chance to buy fresh or frozen raspberries from the grocery store, try making these the next time you're looking for something to bake. They are such a throwback to the brightness of summer and may be just what you need this November. The only advice for these cookies is to try your best not to overmix once the raspberries are added (can make for a messy pink situation).

Ingredients

Lemon Raspberry White Chocolate Cookies

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 large egg
1/2 lemon, zest and juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup white chocolate
1 1/2 cups all-purpose flour
3/4 cup frozen raspberries, coarsely crumbled

Directions

Lemon Raspberry White Chocolate Cookies

5 Steps

Step 1

Preheat the oven to 350°F.
Step 2

Line two baking sheets with parchment paper or use silicone baking mats.
Step 3

Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed. Add the salt, baking powder, baking soda and flour and mix until combined. Fold in white chocolate. Add in the raspberries and fold in briefly to incorporate them. (Try not to be too rough with them or they will bleed too much and you’ll end up with a pink sticky mess.)
Step 4

Using an ice cream scoop, spoon dough onto prepared baking sheets, keeping the dough balls spaced out. Bake for 14-16 minutes or until they are just starting to brown on the edges and are no longer shiny at all. Place the second half of the cookie dough in the fridge while the first sheet is baking, it will get even softer as the raspberries thaw but that is okay.
Step 5

Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months.