Lemon Raspberry White Chocolate Cookies 5 Steps
Preheat the oven to 350°F.
Line two baking sheets with parchment paper or use silicone baking mats.
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.)
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.
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.