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White Chocolate Lemon Raspberry Cookies – Delicious Recipe

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Soft and chewy white chocolate lemon raspberry cookies with bright citrus flavor, juicy raspberries, and creamy white chocolate — a perfect balance of sweet, tart, and buttery goodness.

Ingredients

2 lemons (zest and juice)

1 cup granulated sugar

1 large egg

1 large egg yolk

1 cup unsalted butter, melted and cooled

¼ teaspoon sea salt

1 tablespoon fresh lemon juice

2 ¼ cups all-purpose flour (270 g)

¼ teaspoon baking soda

1 cup white chocolate, chopped (or white chocolate chips)

¾ cup frozen raspberries

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Combine lemon zest and sugar in a large bowl, rubbing together with fingertips until fragrant and moist.
  3. Whisk in melted, cooled butter until smooth.
  4. Add egg, egg yolk, and lemon juice; whisk until fully combined.
  5. In a separate bowl, whisk together flour, baking soda, and salt.
  6. Fold dry ingredients into wet ingredients until just combined — do not overmix.
  7. Gently fold in chopped white chocolate, then frozen raspberries, working quickly to prevent bleeding.
  8. Scoop 1½ tablespoon portions of dough onto prepared baking sheets, spacing 2 inches apart.
  9. Bake 10–12 minutes, until edges are golden and centers look soft.
  10. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Keep raspberries frozen until folding them into the dough to prevent color bleeding.

Chill dough 20–30 minutes if it feels too soft before baking.

Use real white chocolate made with cocoa butter for best melting texture.

Top with a lemon or white chocolate drizzle for extra flavor and presentation.

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.

Nutrition

Find it online: https://justsosavory.com/white-chocolate-lemon-raspberry-cookies-delicious-recipe/