These lemon raspberry white chocolate cookies are the cookies of the summer! They’re filled with lemon zest, fresh raspberries, and chunks of white chocolate. They are bright, fresh, and soft, and I can’t wait for you to try them!
ingredients needed for lemon raspberry white chocolate cookies
- 1 cup butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 tbsp lemon zest
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour 325 grams
- 1 tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup fresh raspberries
- 1 cup white chocolate chunks
other recipes you will love
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lemon raspberry white chocolate cookies
ingredients
- 1 cup butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 tbsp lemon zest
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour 325 grams
- 1 tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup fresh raspberries
- 1 cup white chocolate chunks
instructions
- Add the butter to a pan over medium heat. Stir as the butter melts. After a few minutes the butter will start to bubble, then will foam up. Once the foam subsides, you'll be left with brown, nutty smelling butter! It should take about 7-10 minutes. Pour into a glass container and transfer to the freezer for 10 minutes to cool down.
- Preheat the oven to 350?. Add the browned butter and brown sugar to the bowl of a stand mixer. Add white sugar and lemon zest to a separate small bowl. Rub the lemon zest into the sugar, as this will release more lemon oils. Add the lemon sugar to the stand mixer. Mix for 4-5 minutes.
- Add eggs and vanilla extract and mix until combined.
- Add the flour, cornstarch, baking power, salt, and baking soda. Mix until just combined.
- Add the raspberries and white chocolate. Mix until just combined.
- Using a large cookie scoop, scoop out the dough. Add up to 4 dough balls on a lined cookie sheet. If wanted, press large pieces of white chocolate on top of each cookie. Transfer to the oven and bake for 10-14 minutes, until the edges are starting to brown.
- Let the cookies cool completely. Enjoy!
I just made these, and the only thing I did different was chilled the batter a little bit. THEY ARE AMAZING. do not change anything about this recipe when you bake. perfect for brunch, or just a unique cookie recipe. Can not wait to try more of her stuff!!!
yay i’m so glad you enjoyed these!!!
These were absolutely amazing! I had to learn how to brown butter first (RIP kerrygold block) but once I got the hang of it the recipe was pretty straightforward and everyone who’s tried the cookies absolutely raves about them (and trust me they were a picky foodie audience and would have told me if they weren’t good).
The only reason I’m giving four stars instead of five is I had to toy with the bake time to get them to bake through fully but even in the end they were beautifully fluffy and butter and lemony…oh my god so good.
hi! i’m so glad you loved these! and i’m so glad they passed the test with the picky foodie audience haha. the moisture in the raspberries can make the bake time fluctuate, so i’m glad they turned out!
Just made these. Very fresh tasting. I would add more zest. I would love these a tad more crispier but my grandson devoured 2 in 5 minutes.
yay so glad they were enjoyed!! if you want them crispier, you can increase the bake time by a few minutes!
Can this dough be frozen for later baking or will it not work with the fresh raspberries?
Also is this a cup of raspberries by weight or volume?
volume!
it can be frozen! scoop them into dough balls first, then freeze. you may need to add a few extra minutes to the bake time!
Delicious! I made these today and here’s a few notes:
– I made them with AP gluten free flour, I used a couple of tablespoons less than what the recipe calls for since I’ve found that GF flour hydrates differently than non-GF flours
– If you like lemon, use the zest of at least 2 lemons. I used 1 and the lemon flavor gets lost in the raspberry and chocolate
– I had to bake them for a little longer. Because the recipe calls for fresh raspberries those added water content to my dough and made it a little more wet than I would have liked. Bake for at least 14 minutes and chill your dough for at least an hour before baking to firm up the dough
– I recommend washing your raspberries the day before and leaving them open in the fridge to dry out
Also, these are very sweet cookies due to the high brown sugar content, so be prepared! These are delicious but not for the diabetic 😀
hi! thank you for leaving these tips for all to see! also, thank you especially for the tip on GF flour — i often get questions about GF flour but don’t have much experience with it!
So dang delicious! Even better the next morning when the cookies have time to set up a bit. Like others in the comments, I did have to play with the cook time a bit. I suspect these would be best in a convection oven or air fryer, since the bottoms were perfectly golden but the centre was still a bit too soft. Still, I’ll be making these again when I want to impress!
hi!! so glad you enjoyed these! yes the fresh raspberries makes the bake time a little finicky, but i’m glad they turned out well!
Soooo yummy! I did made 2 changes: I added 1 drop of lemon essential oil along with the lemon zest since others said they wished it was a little more lemon-y and I used semisweet chocolate bar instead of white chocolate (white chocolate doesn’t sit with my stomach well). It was a big hit, hubby said these tasted like a cookie you could get from Crumbl. And I agree the browned butter was a great addition to this recipe! I too had to really fuss with the baking time since the cookies were so large, ended up baking 16ish minutes per 6 cookies. I think what could help with this recipe is giving a weight (grams) amount for the raspberries instead of a cup measurement since they are whole berries.
yay i’m so glad you enjoyed these! the semi-sweet chocolate is a great swap. that’s a great suggestion to add a weight for the raspberries. i’ll weigh them and add it next time i make these!