Description
Delicious and tangy White Chocolate Lemon Raspberry Cookies, perfect for any occasion!
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup white chocolate chips
- 1 cup fresh raspberries, halved
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour and baking soda. Set aside.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg, vanilla, lemon zest, and lemon juice.
- Gradually mix in the flour mixture until just combined. Gently fold in white chocolate chips and raspberries.
- Drop tablespoon-sized dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden. Let cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
- Ensure raspberries are washed and dried before use.
- For a stronger lemon flavor, you can add more lemon zest or juice.
- Store cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg