White Chocolate Raspberry Cookies are sweet and tart, filled with raspberry and lemon flavors. These cookies have soft centers and crispy edges, drizzled with white chocolate for a beautiful finish.
White Chocolate Raspberry Cookies
This raspberry cookies recipe will leave you with a scrumptious dessert to enjoy at home, share at a party, or give as a gift! The addition of white chocolate creates the perfect balance between sweet and tart.
These cookies have a delicious burst of flavor from the raspberries and lemon zest, but my absolute favorite thing about them is their texture. They’re soft on the inside and slightly crispy on the outside, so every bite is a satisfying treat.
If you love this recipe with raspberries, give this Raspberry Nice Cream a try next. Or, if you’re wanting to try another cookie recipe, I recommend these Cranberry White Chocolate Oatmeal Cookies.
Why you will love this recipe
- You can prepare the batter in advance. Simply freeze your batter until you’re ready to bake it. To defrost your dough, let it thaw in the fridge overnight so that it’s soft enough for you to scoop the next day.
- Easy to prepare. White chocolate raspberry cookies will take about an hour and a half from start to finish, but you’ll only need about 25 minutes of active prep time. The rest of the time is dedicated to chilling the dough and giving the cookies time to bake, so it’s a lot easier than it looks!
- Only 9 ingredients. The white chocolate drizzle is optional, and the cookies will still taste amazing without it. Adding white chocolate will take your ingredient count to 10.
How to make perfect White Chocolate Raspberry Cookies
- Combine until fluffy. Combine butter, sugar, and lemon zest in a bowl and cream until light and fluffy. Then add your egg and vanilla extract.
- Mix in dry ingredients carefully. Be sure not to overmix your dough as it will result in cookies that are overly dense.
- Chill your dough. For best results, chill your dough in the freezer for 30 minutes before baking them. This will help the batter firm up so that it doesn’t spread too much in the oven.
- Bake at 350F for 18-20 minutes. Don’t over bake your cookies. They will finish baking on the cookie sheet as they cool.
- Drizzle with white chocolate and enjoy! Finishing these cookies off with white chocolate is optional, but it adds another layer of sweetness to complement the tanginess.
Pro Tips
Use room temperature ingredients. I usually let my eggs and butter sit out for about 30 minutes before getting started. Softened butter is easy to combine with other ingredients and will help your cookies achieve the right shape and texture.
Spoon and level your flour. With a spoon, scoop the flour into a measuring cup. Then, use a knife or flat spatula to level the top. This method is more accurate than scooping with the actual measuring cup –– you’ll get the perfect amount of flour every time!
Be gentle. When adding the raspberries, fold them in gently. This will keep them from getting mushy and prevent the cookie dough from turning red.
Rotate cookies halfway. Not all ovens heat evenly, so I recommend rotating your cookie tray halfway through baking..
Key Ingredients and Substitutions for White Chocolate Raspberry Cookies
Raspberries: I use frozen raspberries in this recipe, but you can use fresh –– whichever you prefer! If you decide to use fresh raspberries, make sure that they are on the firmer side. You don’t want to use mushy raspberries, otherwise they will fall apart as you mix your batter.
Butter: Unsalted butter is ideal as it will give you more control over how much salt goes into your cookies. Only have salted butter on hand? No worries, you can simply omit the additional salt from this recipe.
White Chocolate: For the best drizzle, opt for melting wafers or a good quality bar of white chocolate. Microwave in 30-second increments, stirring between each, until melted and smooth.
Frequently asked Questions about Raspberry Cookies
How do I store white chocolate raspberry cookies?
Leftover cookies can be stored on the counter, covered, for up to three days. Or, you can stick them in the fridge and keep them for up to one week.
To keep your cookies fresh, I recommend storing them in an airtight container.
Can you freeze raspberry cookies?
Yes! These white chocolate raspberry cookies can be frozen for up to 2 months in an airtight container.
If stacking multiple layers, separate them with pieces of parchment paper so that they don’t stick together.
Can I add white chocolate chips instead of drizzling the chocolate?
Absolutely. You can easily customize these raspberry cookies with different mix-ins.
White chocolate chips will make a delicious addition. Chopped nuts or dark chocolate are great options as well!
White Chocolate Raspberry Cookies
Ingredients
- 1/2 cup butter softened
- 1 cup white sugar
- 1 zest lemon zest
- 1 tsp vanilla extract
- 1 large egg
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 cups all purpose flour spoon and leveled
- 3/4 cup frozen raspberries
Instructions
- Place softened butter, sugar, and lemon zest into a large mixing bowl. Use an electric mixer to cream butter until it gets fluffy. Then add vanilla extract and the egg. Mix to combine.
- Mix dry ingredients (salt, baking soda, and all-purpose flour) in another bowl.
- Add the dry mixture to the butter bowl. Stir with a spatula until combined, don’t over mix.
- Fold in frozen raspberries and gently mix to incorporate.
- Prepare two or three large baking sheets with parchment paper.
- Spoon the cookie batter into 1.25 oz cookies (medium cookie spoon), keeping two inches of distance between them.
- Chill them in the freezer for 30 minutes before baking them.
- Once ready to bake, preheat the oven to 350F. Bake them for 18-20 minutes or until lightly golden on the edges.
- Let them cool completely before transferring them out of the sheet.
Notes
- You can make the batter and keep uncooked cookies in the freezer until ready to bake.
- Store leftovers over the counter, covered, for up to three days. Or in the fridge for up to one week.
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