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When making White Chocolate Lemon Raspberry Cookies, you need fresh and tasty ingredients. Here’s what to gather: - 1 cup unsalted butter, softened - 3/4 cup granulated sugar - 1/4 cup light brown sugar, packed - 1 large egg - 1 teaspoon vanilla extract - Zest of 1 large lemon - 2 tablespoons fresh lemon juice - 2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup white chocolate chips - 1 cup fresh raspberries (or frozen, thawed and drained) These ingredients work together to create a cookie that is soft, sweet, and tangy. The white chocolate adds creaminess, while the raspberries give a burst of fruity flavor. The lemon zest and juice brighten every bite. Gather these items ahead of time to make your baking process smooth and easy. You’ll enjoy the fun of mixing and baking these delightful cookies! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line two baking sheets with parchment paper. This keeps cookies from sticking. Next, cream the butter and sugars. In a large bowl, mix 1 cup of softened unsalted butter, 3/4 cup of granulated sugar, and 1/4 cup of light brown sugar. Mix for about 2-3 minutes until the mixture is light and fluffy. This process adds air, making your cookies soft. Now, it's time to add the egg and flavorings. Crack in 1 large egg, then add 1 teaspoon of vanilla extract, the zest of 1 lemon, and 2 tablespoons of fresh lemon juice. Stir until well combined. The lemon zest and juice give a bright flavor. In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mix to the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can make your cookies tough. Next, gently fold in 1 cup of white chocolate chips and 1 cup of fresh raspberries. Be gentle to avoid breaking the raspberries. Their juicy flavor will burst in each bite! Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared sheets. Make sure to leave space between each cookie. They will spread while baking. Bake in the preheated oven for 10-12 minutes. Look for golden edges, while the centers may look a bit underbaked. They will firm up as they cool. After baking, let the cookies cool on sheets for about 5 minutes. Then, move them to a wire rack to cool completely. Enjoy the sweet aroma as they cool! To bake perfect White Chocolate Lemon Raspberry Cookies, start by avoiding overbaking. Bake the cookies for 10 to 12 minutes. They should look slightly underbaked in the center. They will firm up as they cool. Watch them closely; ovens can vary. To achieve a light and fluffy texture, cream the butter and sugars well. Beat them together for about 2 to 3 minutes until they look pale and fluffy. This step adds air to your dough. Air gives your cookies that delightful rise. For serving, arrange the cookies on a pretty plate. Place them in a circle or stack them for height. You can also add fresh raspberries and lemon slices around them. This brings color and freshness to your dessert. Add a dusting of powdered sugar on top of the cookies. This small touch makes them look fancy. You can use a small sifter or a spoon to sprinkle it. It adds sweetness and a lovely contrast to the cookies' vibrant colors. Pro Tips Use Room Temperature Ingredients: Ensure your butter and egg are at room temperature for better incorporation, resulting in a smoother dough and fluffier cookies. Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading and enhances the flavors. Fresh Raspberries: If using fresh raspberries, gently rinse and pat them dry to remove excess moisture. This will prevent the dough from becoming too wet. Watch the Baking Time: Keep an eye on your cookies during baking; they should be slightly underbaked in the center for a chewy texture. They will continue to firm up as they cool. {{image_2}} You can change the flavor of these cookies easily. Try using dark or milk chocolate chips instead of white chocolate. Each type adds a unique twist to the taste. You can also swap out raspberries for other fruits. Strawberries or blueberries work great. Just keep in mind that different fruits can change the cookie's texture and flavor. If you need gluten-free cookies, use gluten-free flour instead of all-purpose flour. This keeps the cookies soft and tasty without the gluten. For vegan cookies, replace the butter with coconut oil or vegan butter. You can use a flax egg or applesauce in place of the egg. These changes make it easy to enjoy these cookies while sticking to your diet. To keep your cookies fresh at room temperature, place them in an airtight container. Line the bottom with parchment paper. This helps absorb moisture and keeps the cookies soft. You can stack the cookies with a layer of parchment in between. This method protects their shape and flavor. Store them away from direct sunlight and heat. They can stay fresh for about 3 to 5 days. To keep your cookies fresh for a few days, avoid using plastic wrap. It can trap moisture and make the cookies soggy. Instead, use a cookie jar with a tight lid. This allows for air circulation while keeping them safe. For long-term storage, freezing is your best option. First, let the cookies cool completely. Place them in a single layer on a baking sheet. Then, freeze them for about 1 hour. This step helps prevent sticking. After that, transfer the cookies to a freezer bag or airtight container. Label the bag with the date. They can last up to 3 months in the freezer. When you're ready to enjoy a cookie, thaw it properly. Take the cookies out of the freezer and let them sit at room temperature. This usually takes about 30 minutes. You can also warm them in the oven at 350°F for a few minutes. This way, they regain their soft texture. Enjoy your delightful treat anytime! How do I ensure my cookies turn out soft? To keep your cookies soft, use softened butter. Cream it well with sugars. Do not overbake them; remove them when they look slightly underdone. Let them cool on the baking sheet first. This helps them stay soft inside. Can I use frozen raspberries instead of fresh? Yes, you can use frozen raspberries! Just make sure to thaw and drain them first. This helps avoid extra moisture in your dough. Gently fold them in to keep their shape. How do I know when the cookies are done baking? Check the edges of the cookies. They should be lightly golden. The centers may seem soft but will set as they cool. Trust your oven timer, but keep an eye on them! What other recipes can use lemon or white chocolate? You can make lemon bars or lemon meringue pie. For white chocolate, try white chocolate macadamia nut cookies. These flavors blend well in cakes and muffins, too. Where can I find quality ingredients for baking? Look for ingredients at local grocery stores or specialty shops. Consider farmers' markets for fresh lemons and berries. Online stores also offer high-quality baking supplies, often with great reviews. You learned how to make delicious cookies using simple and fresh ingredients. We covered the steps, from mixing to baking, to achieve perfect texture. Remember to store them properly to keep them fresh. Don’t hesitate to try variations with different chocolates or fruits. Baking is fun, and these cookies will impress anyone. Enjoy your baking journey and share your results!

Luscious White Chocolate Lemon Raspberry Cookies

Delicious cookies bursting with lemon flavor, white chocolate, and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 3.75 cup granulated sugar
  • 0.25 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 large lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries (or frozen, thawed and drained)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).
  • Add the egg, vanilla extract, lemon zest, and fresh lemon juice to the butter mixture. Mix until well combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Fold in the white chocolate chips and fresh raspberries gently, taking care not to break the raspberries too much.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie.
  • Bake in the preheated oven for 10-12 minutes or until the cookies are lightly golden around the edges. The centers may look slightly underbaked; they will continue to set as they cool.
  • Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Arrange the cookies on a decorative plate and dust with powdered sugar for an elegant touch. Serve with fresh raspberries and lemon slices for added color and freshness!
Keyword cookies, lemon, raspberry, white chocolate