Indulge in the delightful combination of tangy raspberries and creamy white chocolate with these Soft Raspberry and White Chocolate Cookies. Ready in just 5 minutes, these cookies are a perfect blend of flavors and textures, with a touch of lemon zest for added zestiness. Their soft, melt-in-your-mouth texture makes them an irresistible treat for any time of the day.
Why You'll Love This:
- Quick and easy to prepare.
- A delicious balance of tart raspberries and sweet white chocolate.
- Soft and chewy texture with a refreshing lemon hint.
Perfect Occasion: These cookies are perfect for a quick snack, a delightful treat with your coffee or tea, or for packing in lunchboxes for a sweet surprise.
Ingredients:
- 125g room temperature butter
- 2 cups flour (220g)
- 1 tablespoon cornstarch (15g)
- 1 cup sugar (150g)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 egg
- 1 packet vanilla sugar
- A pinch of salt
- Zest of 1 lemon
- 80g white chocolate, chopped
- A small bowl of frozen raspberries
For the Glaze:
- 5-6 tablespoons powdered sugar
- 1 tablespoon lemon juice
Instructions:
- Prepare the Cookie Dough:
- Rub sugar with lemon zest.
- Add butter and egg, mix until smooth.
- Stir in flour, cornstarch, vanilla sugar, baking powder, and baking soda.
- Gently fold in chopped white chocolate and frozen raspberries.
- Shape and Bake:
- Use an ice cream scoop or hands to form dough balls.
- Place on a baking tray lined with parchment paper, spaced apart.
- Optionally, add a few extra chocolate pieces on top.
- Bake at 170°C (338°F) for 15 minutes. (Cookies will be soft initially; let them cool on the baking tray.)
- Make the Glaze:
- Mix powdered sugar and lemon juice to form a glaze. Adjust consistency with more lemon juice if needed.
- Drizzle over cooled cookies.
- Optionally, grate some lemon zest on top for decoration.
Enjoy these delicious Soft Raspberry and White Chocolate Cookies, a quick and delightful treat that's sure to please!
