Description
Hello, dear readers! ???? If you’re a fan of cookies with a twist, you’re in for a treat! Today, we’re diving into the delightful world of White Chocolate Lemon Raspberry Cookies. These cookies are perfect for any occasion and bring a burst of summer flavor to your taste buds. Let’s get started!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup raspberry preserves
- 1/2 cup white chocolate chips, melted
Optional substitutions:
- For a gluten-free option: Substitute all-purpose flour with a gluten-free flour blend.
- For a dairy-free option: Use dairy-free butter and white chocolate chips.
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Incorporate the eggs: Beat in the eggs, one at a time, then stir in the lemon zest and vanilla extract.
- Mix the dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add raspberry preserves: Gently fold in the raspberry preserves to create a swirl effect in the dough.
- Shape the cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Drizzle white chocolate: Drizzle the melted white chocolate over the cooled cookies.
Notes
- For perfect cookies: Ensure the butter is softened to room temperature for easy creaming with the sugar.
- Swirl effect: Don’t overmix the raspberry preserves into the dough; a light fold will give the best swirl effect.
- Even baking: Use a cookie scoop to ensure even-sized cookies that bake uniformly.