This Raspberry Lemon Cookie Recipe with White Chocolate is going to be your new favorite springtime cookie! With bright lemon flavor and tart raspberries with the smooth white chocolate chips, this cookie has everything you need in a spring cookie!
Why You’ll Love…
White chocolate raspberry is one of my favorite flavor combinations! In fact, it was the flavor of my wedding cake! So I guess you could say I’m a bit biased on how wonderfully amazing this flavor combination is! However, the combination of lemon, raspberry and white chocolate all in one cookie!?! It’s pretty delicious! The freeze-dried raspberries can be a bit tart which pairs so perfectly with the sweet white chocolate! And with a bit of lemon zest, these cookies are perfect for your next spring picnic!
Fresh or Frozen Raspberries
When it comes to baking, I prefer to use freeze-dried fruit instead of fresh fruit! Fresh berries can sometimes add too much moisture to the recipe and throw off the liquid to flour ratio! When that happens, your cookies can spread too much or flatten out and that isn’t what we’re going for! Especially with these lmeon raspberry cookies, fresh raspberries can be very delicate and they can a bit too squished in this recipe!
However, I really like the texture of freeze-dried berries over dried berries! You can really use either one in this recipe, but I like the snap and slight crunch that freeze dried gives! Regular dried fruit like raisins are okay in cookies (I’m looking at you, Oatmeal Raisin Cookie), but they can be a bit chewy! We want our cookies to have a chewy texture, not our fruit! At least in this cookie!
I’ve also used a few recipes that have raspberry jam instead of using the fruit! That’s a really fun way to incorporate raspberry flavor without messing with the texture and consistency of the cookie dough!
If you want to try that recipe, I have it linked here for you!
Lemon Sugar
One of my favorite ways to enhance any recipe when I’m using lemon is to massage the lemon zest into the sugar. Lemon zest, and all citrus zest, has a bunch of oils in the skin and when you massage it into the sugar, the sugar absorbs all of those lemon oils! It infuses the sugar with the perfect amount of lemon flavor without having to add any lemon juice! It’s great for recipes that have strict liquid ratios aka cookies!
It’s a great hack to use for lemon loaves, cookies, muffins, anything that you’re going to use with lemon! Make sure you save this hack for lemon season coming up!
And if you’re looking for another recipe to try it on, try out this Lemon Loaf here!!
Equipment Needed:
Large bowl – I always recommend using a large bowl for cookies to make it easier to mix everything together!
Electric Mixer – This helps everything incorporate easier and quicker! You can use a hand mixer or a stand mixer with the paddle attachment on! If you’re using a stand mixer, make sure you scrape down the sides of the bowl and be sure to check that there’s no flour hiding on bottom of the bowl!
Cookie Sheet – I always use one when making cookies, I prefer to use large baking sheets to make sure that my cookies have plenty of room to spread out! I will link my favorite set of three below!
Medium Cookie Scoop – I have a set of three cookie scoops and I love them all! I use the large cookie scoop for making muffins and cupcakes, and it makes everything so much easier! You’d be surprised how much cleaner using cookie scoops makes everything!
Parchment Paper – I use this on all of my baking sheets to make sure nothing sticks to a pan! We love an easy clean up!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. In a small bowl mix together sugar and lemon zest.
Step 2. In a large bowl, combine butter, brown sugar and lemon sugar mixture. Then add in egg and vanilla.
Step 3: Add dry ingredients to the wet ingredients. Stir everything together.
Step 4. Then add in white chocolate chips and freeze dried raspberries. Scoop onto parchment lined baking sheets and bake in a preheated oven.
Storage Instructions:
Store these cookies in an airtight container for about 3-4 days at room temperature! If you want to freeze these cookies, I recommend scooping out cookie dough balls, then place them on a baking sheet and let the solidify in the freezer. Then you can add them to a freezer bag and store for about 3 months!
When you’re ready to bake the cookies off, let them thaw at room temperature for about 20-30 minutes, before baking!
Helpful Tips and Tricks
If you’re not a fan of white chocolate chips, I recommend leaving the lemon out if you’re going to use another kind of chocolate. Unless you like lemon and chocolate together! You can substitute semi-sweet or dark chocolate chips in this recipe!
Be sure to keep a large cookie cutter on hand in case these cookies spread too much! My favorite trick is to put the cookie cutter around the cookies right after they come out of the oven and gently spin it around to push the edges of the cookie back into itself! It creates the perfect cookie every time! I think I use this trick every time I make cookies!
I truly love these white chocolate raspberry cookies so much! It’s the perfect light flavor combination that pairs with everything! From a dinner party, to a ladies brunch, to a picnic with the kids, these cookies are sure to be your springtime favorite! I hope you love these fruity cookies as much as I do!
Cheers!
-Holly Michelle
Raspberry Lemon Cookie Recipe with White Chocolate
Equipment
- Baking Sheet
- 2 oz Cookie Scoop
- Parchment Paper
Ingredients
- 1 stick Butter room temperature
- 1/2 cup Sugar
- 1/2 cup Brown Sugar packed
- 1 Egg
- 1 teaspoon Vanilla
- 1 1/2 cups Flour
- 1/2 teaspoon Baking Powder
- 1 Lemon zested
- 1/3 cup White Chocolate Chips
- 1/2 cup Freeze Dried Raspberries
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, add white sugar and lemon zest. Mix together.1/2 cup Sugar, 1 Lemon
- Cream together butter, brown sugar and lemon-sugar.1 stick Butter, 1/2 cup Brown Sugar packed
- After the sugar has been fully incorporated, add in the egg and vanilla extract.1 teaspoon Vanilla, 1 Egg
- Then add in flour and baking powder.1 1/2 cups Flour, 1/2 teaspoon Baking Powder
- Add in white chocolate chips and freeze dried raspberries.1/3 cup White Chocolate Chips, 1/2 cup Freeze Dried Raspberries
- Place on a baking sheet and bake for about 15 minutes
- Let cool and enjoy!
