White Chocolate Lemon Raspberry Cookies
These soft and chewy cookies combine zesty lemon, juicy raspberries, and creamy white chocolate for a bright, summery treat. Perfect for any occasion, they’re quick to make and always a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- Zest from 2 medium lemons
- 1 tablespoon (15ml) fresh lemon juice
- 1 cup (170g) white chocolate chips
- 1 cup (125g) fresh raspberries, washed and gently patted dry
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream softened butter with granulated sugar and light brown sugar using a hand or stand mixer on medium speed for 2-3 minutes, until light and fluffy.
- Beat in eggs one at a time, mixing well after each. Add vanilla extract, lemon zest, and lemon juice. Mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix.
- Gently fold in white chocolate chips and fresh raspberries with a spatula, being careful not to crush the berries.
- Scoop dough onto prepared baking sheets using a 2-tablespoon cookie scoop or heaping tablespoon, spacing about 2 inches apart. Optionally, press extra chocolate chips and raspberries on top.
- Bake for 10-12 minutes, or until edges are set and centers look just barely underdone. Do not overbake.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough for 20-30 minutes before baking. If using frozen raspberries, keep them frozen until folding into the dough. Do not overbake; cookies should look slightly underdone in the center. For a gluten-free version, substitute a 1:1 gluten-free baking blend. To make dairy-free, use plant-based butter and white chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12
- Sodium: 80
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: white chocolate, lemon, raspberry, cookies, soft, chewy, summer, easy, dessert, bake sale, party, crowd-pleaser