Whisk your senses away with these zesty lemon raspberry cookies, dotted with sweet white chocolate chunks. The refreshing tang of lemon and the burst of berry flavor are balanced with the creamy sweetness of white chocolate, all wrapped up in a buttery, tender cookie.
Yield: A deliciously fruity batch
Ingredients:
- 1 cup of butter, for a rich base
- 3/4 cup of brown sugar, adding a molasses note
- 1/4 cup of white sugar, for sweetness
- 2 tbsp of fresh lemon zest, for a citrus zing
- 1 whole egg plus 1 egg yolk, for richness and binding
- 1 tsp of vanilla extract, for a flavor foundation
- 2 1/2 cups of all-purpose flour (325 grams), for structure
- 1 tbsp of cornstarch, to soften the texture
- 1/2 tsp of baking powder, for a slight rise
- 1/2 tsp of salt, to enhance the flavors
- 1/4 tsp of baking soda, for spread and texture
- 1 cup of fresh raspberries, for bursts of tartness
- 1 cup of white chocolate chunks, for creamy sweetness
Instructions:
- Brown the butter over medium heat until nutty and golden, then cool in the freezer for 10 minutes.
- Preheat the oven to 350°F (175°C). Cream the browned butter with brown sugar until well combined.
- Rub lemon zest into white sugar to release the oils and add to the creamed mixture, mixing for several minutes.
- Incorporate the egg, egg yolk, and vanilla into the mixture.
- Gradually add in the flour, cornstarch, baking powder, salt, and baking soda until just combined.
- Fold in the raspberries and white chocolate chunks gently.
- Scoop the dough onto a lined baking sheet, pressing additional white chocolate on top if desired.
- Bake for 10-14 minutes until the edges are golden brown.
- Allow the cookies to cool before indulging in their delightful flavors.
These cookies are a true joy to share! Make sure to pass this recipe along to friends and bookmark it for more daily baking adventures. Enjoy every zesty, berry-filled bite!
