You’ll love these Lemon Raspberry White Chocolate Cookies.
This recipe takes about an hour and a half to make since the dough needs chill for 60 minutes before baking. It makes about 2 dozen cookies.
Ingredients
- 2 sticks unsalted butter (room temperature)
- 1.5 cups granulated sugar
- 3 tbsp lemon zest
- 3 tbsp lemon juice
- 1 egg
- 3 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1.5 cups white chocolate chips
- 6oz can raspberry cake/pastry filling
Recipe
- In a medium size bowl, mix together the butter, sugar, and lemon zest for 1-2 minutes. Then, add the egg and fresh lemon juice to the bowl then mix until combined.
- Add the flour, baking soda, salt, and white chocolate chips to the bowl. Use your hands or a spatula to mix everything together until combined.
- Cover the bowl with plastic wrap and refrigerate dough for 60 minutes.
- Preheat oven to 350 degrees.
- Remove dough from the refrigerator. Roll cookies into balls and place them about 2 inches apart on a non-stick sprayed cookie sheet.
- Bake for 11-13 minutes and place cookies on a cooling rack to cool.
- While cookies are cooling, add the raspberry cake/pastry filling to a small pot. Heat on low and slowly stir in small amounts of water until the consistency is thin enough to use as a drizzle. It’ll take a couple tablespoons of water.
- Remove raspberry drizzle from heat. Drizzle cookies and enjoy!
Special Notes
- Lemons You’ll Need – you’ll need at least 1 lemon for the zest and juice but…buy an extra lemon just in case.
- Refrigerate Dough – don’t skip this step. Refrigerating the dough for 60 minutes will make your cookies thicker and chewier.
- Raspberry Drizzle – line cookies on tin foil or parchment paper when drizzling. It’ll contain the mess because it’s quite a sticky process. Use a whisk to drizzle the cookies.
