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Delicious White Chocolate Lemon Raspberry Cookies

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A delightful balance of white chocolate, lemon zest, and fresh raspberries create these refreshing cookies, perfect for any occasion.

Ingredients

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  • 2 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter, at room temperature
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 2 Large Eggs, at room temperature
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Fresh Lemon Juice
  • 1 cup White Chocolate Chips or Chunks
  • 1 cup Fresh Raspberries
  • 1 tablespoon Lemon Zest

Instructions

  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. Make sure your unsalted butter and large eggs are at room temperature.
  3. Zest your lemon before juicing it and gently wash the raspberries.
  4. Whisk together the all-purpose flour, baking soda, and salt in a medium bowl.
  5. Cream together the unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy.
  6. Beat in the eggs one at a time, mixing well after each addition.
  7. Stir in the vanilla extract and fresh lemon juice until just combined.
  8. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed.
  9. Fold in the white chocolate chips, fresh raspberries, and lemon zest.
  10. Chill the dough in the refrigerator for at least 30 minutes.
  11. Drop rounded tablespoons or use a cookie scoop to place dough balls onto the baking sheets.
  12. Bake for 9-12 minutes, or until edges are lightly golden brown.
  13. Remove from the oven and let the cookies cool on the sheets for 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container for up to one week. For best results, chill the dough before baking.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/white-chocolate-lemon-raspberry-cookies/

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