Discover the exquisite blend of tart lemon, sweet raspberries, and creamy white chocolate in these delightful cookies. Perfect for celebrating the end of raspberry season or simply enjoying a unique twist on a classic treat, these cookies offer a soft center with crispy edges, creating a texture that’s as appealing as its flavor. Whether you have fresh raspberries on hand or choose to focus solely on the white chocolate, these cookies are sure to become a new favorite.
Why You’ll Love This:
These cookies uniquely combine the freshness of lemon zest and raspberries with the sweet richness of white chocolate, offering a burst of flavor with every bite. The combination of textures from the crispy edges to the soft, moist centers makes these cookies a satisfying treat for any cookie lover. They are perfect for those who enjoy a fruity twist to their sweets, providing a balance of flavors that compliment each other beautifully.
Perfect Occasion:
These cookies are ideal for summer gatherings, picnic treats, or as a cheerful addition to any dessert table. They’re also great for baking sessions with kids, as the dough is fun and easy to work with, and the final product is visually appealing and delicious. Serve them at your next tea party, or pack them for a sweet snack during outdoor adventures.
Decoration Tips:
For an extra touch of elegance, you can sprinkle a little powdered sugar over the cooled cookies, or drizzle them with a lemon glaze to enhance the lemon flavor. Adding a few extra pieces of white chocolate on top right after baking will not only add to their aesthetic appeal but also provide an additional creamy texture.
Ingredients:
- 150g soft, room temperature butter
- 100g brown sugar
- 50g white sugar
- Zest of 1-2 lemons
- 1 large egg
- 250g all-purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 80g white chocolate, chopped (reserve some for topping)
- 1/2 cup fresh raspberries
Instructions:
- Prepare the Dough:
- Cream together the butter, brown sugar, white sugar, and lemon zest using a hand mixer until creamy. Beat in the egg just until incorporated.
- Mix Dry Ingredients:
- Sift together the flour, salt, and baking soda. Gradually fold into the wet mixture using a spatula until just combined.
- Add Chocolate and Raspberries:
- Gently stir in the chopped white chocolate. Carefully fold in the raspberries to avoid breaking them too much.
- Shape and Bake:
- Preheat the oven to 180°C (356°F) and line a baking sheet with parchment paper.
- Use an ice cream scoop or your hands to form balls of dough, placing them well apart on the prepared sheet.
- Bake for 15-18 minutes until the edges are lightly golden and the centers are set but not shiny.
- Finishing Touches:
- Immediately after removing from the oven, gently press the reserved chocolate pieces into the tops of the cookies.
- Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Enjoy these luscious White Chocolate, Lemon, and Raspberry Cookies, where each bite is packed with delightful contrasts and fresh, vibrant flavors!
