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White Chocolate Lemon Raspberry Cookies

Soft, chewy bakery-style cookies bursting with bright lemon flavor, juicy raspberries, and creamy white chocolate.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 1 egg large
  • 1 tbsp lemon zest fresh
  • 2 tbsp lemon juice fresh
  • 1 tsp vanilla extract
  • 0.75 cup white chocolate chunks
  • 0.75 cup raspberries fresh or frozen

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, baking powder, and salt in a bowl.
  3. Cream butter and sugars until light and fluffy. Add egg and mix well.
  4. Mix in lemon zest, lemon juice, and vanilla extract.
  5. Gradually add dry ingredients, mixing just until combined.
  6. Fold in white chocolate and raspberries gently.
  7. Scoop dough onto baking sheets, spacing evenly.
  8. Bake 11–13 minutes. Cool before serving.

Notes

Do not overbake for best soft texture.