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White Chocolate Lemon Raspberry Cookies

Soft and chewy cookies with bursts of raspberry and white chocolate, infused with bright lemon flavor.

Ingredients

Scale

For the Crust:

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 cup white chocolate chips
  • 1/2 cup freeze-dried raspberries

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream butter and both sugars until light and fluffy. Beat in egg, vanilla, and lemon zest.
  4. Gradually mix in dry ingredients until just combined. Fold in white chocolate chips and freeze-dried raspberries.
  5. Drop tablespoon-sized dough portions onto prepared baking sheets, spacing 2 inches apart.
  6. Bake for 9-11 minutes until edges are lightly golden. Let cool on baking sheets for 5 minutes before transferring to wire racks.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally