Description
Soft, chewy cookies bursting with fresh raspberry flavor, a zingy lemon twist, and creamy white chocolate. Perfect for any occasion!
Ingredients
Scale
- 2 ¾ cups (345g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 medium lemon
- 1 cup (150g) fresh raspberries
- 1 cup (175g) white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract, then stir in the lemon zest.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the raspberries and white chocolate chips, being careful not to crush the raspberries too much.
- Use a cookie scoop to portion out dough onto the prepared baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
If the dough is too soft due to juicy raspberries, chill it in the fridge for 30 minutes before baking. Use fresh lemon zest for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18
- Sodium: 85
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
Keywords: white chocolate cookies, lemon raspberry cookies, dessert, spring cookies, chewy cookies