White Chocolate Lemon Raspberry Cookies – Delicious Recipe

I adore these cookies for their perfect balance of bright lemon flavor, sweet white chocolate, and juicy raspberries. They’re soft and chewy in the center with lightly crisp edges, and the combination of tart fruit and creamy chocolate makes every bite irresistible.

Why You’ll Love This Recipe

I love making these cookies because they feel both elegant and homey — the kind of treat that looks bakery-worthy but comes together easily. The lemon zest gives them a vibrant citrus note, while the raspberries add pops of color and freshness. The melted butter base makes them ultra-soft, and the white chocolate melts into little pockets of sweetness that balance the tang perfectly.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢2 lemons
▢1 cup granulated sugar
▢1 large egg
▢1 large egg yolk
▢1 cup unsalted butter, melted and cooled to room temperature
▢¼ teaspoon sea salt
▢1 tablespoon lemon juice, freshly squeezed
▢2 ¼ cups all-purpose flour (270 g)
▢¼ teaspoon baking soda
▢1 cup white chocolate, chopped (chocolate bar or real white chocolate chips)
▢¾ cup frozen raspberries, packed

Directions

1. Preheat the oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
2. Zest both lemons and combine the zest with the granulated sugar in a large mixing bowl. Rub the zest into the sugar with your fingertips until it becomes fragrant and slightly moist — this step infuses the sugar with lemon oils.
3. Whisk in the melted, cooled butter until smooth.
4. Add the egg, egg yolk, and freshly squeezed lemon juice. Whisk again until fully combined.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt.
6. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined — don’t overmix.
7. Gently fold in the chopped white chocolate, followed by the frozen raspberries. Work quickly so the raspberries don’t thaw too much and bleed into the dough.
8. Scoop the dough into 1 ½ tablespoon-sized portions and place them on the prepared baking sheets, spacing about 2 inches apart.
9. Bake for 10–12 minutes, or until the edges are just starting to turn golden and the centers still look soft.
10. Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 18 to 20 cookies, depending on size.
Prep time: 15 minutes
Bake time: 10–12 minutes per batch
Cooling time: 10 minutes
Total time: approximately 35 minutes

Variations

• Lemon glaze: Drizzle with a simple glaze made from powdered sugar and lemon juice for extra citrus flavor.
• White chocolate drizzle: Melt additional white chocolate and drizzle over cooled cookies for a beautiful finish.
• Fresh raspberries: You can use fresh raspberries instead of frozen, but they’re more delicate — fold them in gently.
• Coconut twist: Add ¼ cup shredded coconut to the dough for a tropical flavor note.
• Berry swap: Substitute the raspberries with blueberries or blackberries for a different berry variation.

Storage/Reheating

• Storage: Store cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days.
• Freezing: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving. You can also freeze unbaked dough balls and bake from frozen, adding 1–2 minutes to the baking time.
• Reheating: Warm a cookie in the microwave for 8–10 seconds for a just-baked softness.

FAQs

Can I use bottled lemon juice instead of fresh?

I don’t recommend it — fresh lemon juice gives a brighter, more natural flavor that bottled versions lack.

Why use both an egg and an egg yolk?

The extra yolk adds richness and chewiness, helping the cookies stay soft in the center.

Can I use white chocolate chips instead of chopped chocolate?

Yes, real white chocolate chips work well. Just make sure they contain cocoa butter for the best melting texture.

How do I keep the raspberries from bleeding into the dough?

Keep them frozen until the moment you fold them in, and handle the dough gently. Don’t overmix once added.

Can I use lemon extract instead of zest?

You can, but the zest gives more natural depth and aroma. If substituting, use ½ teaspoon lemon extract.

What if my dough feels too soft?

Chill it for 20–30 minutes before baking to make it easier to scoop and help prevent spreading.

Can I double the recipe?

Yes — these cookies double easily. Just make sure to bake in batches so they have enough room to spread.

How do I know when they’re done baking?

They should be lightly golden around the edges but soft in the middle — they’ll continue to set as they cool.

Can I make them gluten-free?

Yes, substitute a 1:1 gluten-free all-purpose flour blend. The texture will still be soft and chewy.

Can I add nuts for crunch?

Chopped macadamias or sliced almonds pair wonderfully with the white chocolate and lemon flavor.

Conclusion

These white chocolate lemon raspberry cookies are one of my favorite ways to combine sweet and tart flavors in a soft, chewy treat. I love how the raspberries burst with juice while the white chocolate adds creamy sweetness and the lemon ties it all together. They’re as beautiful as they are delicious — perfect for spring gatherings, afternoon tea, or simply indulging in something special.

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