These delightful cookies blend the smooth sweetness of white chocolate with the tart burst of frozen raspberries, all encased in a soft, buttery dough. A light lemon glaze adds a zesty finish, enhancing the fruit flavors and creating a perfect balance of sweetness and citrus.
Why You’ll Love This:
The combination of rich white chocolate and vibrant raspberries offers a taste that’s both refreshing and indulgent. The lemon glaze not only complements the fruitiness but also adds a delightful tang that elevates the overall flavor profile of these cookies.
Perfect Occasion:
These cookies are perfect for spring and summer gatherings, tea parties, or as a special treat to enjoy with your afternoon coffee. Their cheerful appearance and zesty flavor make them a great choice for celebrations or as a thoughtful homemade gift.
Decoration Tips:
For an extra touch of elegance, sprinkle some lemon zest or a few freeze-dried raspberry pieces atop the glaze before it sets. This not only adds to the visual appeal but also gives a hint of what’s inside.
Ingredients:
- 125 grams of butter (room temperature)
- 2 cups flour (220 grams)
- 1 tablespoon starch (15 grams)
- 1 cup powdered sugar (150 grams)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 egg
- 1 packet vanilla extract
- A pinch of salt
- Zest of 1 lemon
- 80 grams white chocolate, roughly chopped
- A small bowl of frozen raspberries, roughly chopped
- For the glaze:
- 5-6 tablespoons powdered sugar
- 1 tablespoon lemon juice
Instructions:
- Mix the powdered sugar and lemon zest together by rubbing them with your hands to release the citrus oils.
- Add the butter and egg, and mix until the butter softens and everything is well combined.
- Incorporate the flour, starch, vanilla, baking powder, and baking soda into the mixture.
- Gently fold in the chopped white chocolate and raspberries into the dough.
- Using an ice cream scoop or your hands, form the dough into balls and place them on a baking sheet lined with parchment paper, spaced apart.
- Optionally, press a few extra chocolate pieces on top of each cookie.
- Bake in a preheated oven at 170°C (340°F) for 15 minutes. Note: The cookies will be soft when freshly baked.
- Allow the cookies to cool on the baking sheet.
- For the glaze, mix powdered sugar with lemon juice until smooth. If too thick, add a few more drops of lemon juice.
- Drizzle the glaze over the cooled cookies and optionally garnish with additional lemon zest.
Enjoy!
