Flavorful lemon raspberry white chocolate chip cookies that are a play on my chewy bakery style oatmeal raisin cookies. Same method of cookie making, different star ingredients. I switched raisins, oats, and cinnamon for raspberries, lemons, and white chocolate chips to give these cookies a summer upgrade!
How To Make Lemon Raspberry White Chocolate Chip Cookies:
First let’s go over the ingredients, You will need:
- flour
- baking powder
- salt
- caster sugar– never heard of it before? It’s located in the baking isle under baking sugar, you may substitute this ingredient for equal amounts of granulated sugar
- light brown sugar
- unsalted butter
- white chocolate chips
- freeze dried raspberries– located in your local grocery store by the freeze dried fruits. I get mine at here at target.
- eggs
- lemon
- lemon extract– located also in your local grocery store, it gives such an nice intense lemon flavor that comes through in these cookies.
Now on to the beautiful dough! This is pretty much the same method that I used in my chewy bakery style oatmeal raisin cookies, which are by the way to die for!
To make the dough, first whisk the dry ingredients (flour, baking powder, and salt) in a large mixing bowl and set aside. Next, beat the cold cubed butter and sugars together until small nuggets form. It is important to not over mix. If the butter and sugar starts to become creamy, you’ve mixed too far. Next add half of the freeze dried raspberries and all of the white chocolate chips and lemon zest. This may seem like a lot of white chocolate chips, but they balance out within each cookie. Next, add the whisked dry ingredients into the dough and mix until the dough is a crumbly consistency. This may seem odd to have the dough be crumbly, but we will fix that by mixing in the lemon juice, lemon extract, and 2 lightly beaten eggs.
Roll lightly into 3-4 tablespoon balls and place a piece of the reserved 1/2 cup freeze dried raspberries in the center. About one freeze dried raspberry into the center of each cookie. This makes it so there is a chunk of raspberry in every cookie while also little specks throughout the cookie. Then freeze the cookie dough balls for at least an hour. Why freeze the cookies? I just want to bake them right away and eat them! Well, I feel the same way but freezing the dough allows the cookies to be thick and gooey and not flat as pancakes. Bake at 355 F for 15-17 minutes or until the bottoms are golden. Top with a super quick homemade lemon glaze that takes 2 seconds. Combine powdered sugar and lemon juice and drizzle over the tops of cooled cookies. How delicious! XOXO- The Big Booty Baker
Lemon Raspberry White Chocolate Chip Cookies
Ingredients
- 3⅛ cups (415g) all-purpose flour
- 1 tbsp (10g) baking powder
- 1 tsp salt
- 2/3 cup (135g) caster sugar (or granulated sugar)
- 2/3 cup (135g) packed light brown sugar
- 14 tbsp (190g) cold unsalted butter cubed
- 1½ cups (160g) white chocolate chips
- 1 cup freeze (30g) freeze dried raspberries divided
- 2 large eggs
- 1 lemon zested and juiced
- 1 tsp lemon extract
Optional: Lemon Glaze
- 1/2 cup (60g) powdered sugar
- 3-4 tbsp lemon juice
Instructions
- In a large mixing bowl whisk flour, baking powder, and salt together; set aside.
- With a handheld mixer or in a stand mixer fitted with a paddle attachment, beat the cold cubed butter and both caster (or granulated) sugar and light brown sugar on a medium speed until the butter is broken up into pieces and small nuggets form.
- Add ½ cup of freezed dried raspberries, white chocolate chips, and lemon zest into the mixer and mix on low until combined. Make sure to scrape down the bowl with a silicone spatula when needed.
- While the mixer is running on low, add the dry ingredients and combine until the mixture is a dry and crumbly consistency.
- In a seperate small bowl, give the eggs a light whisk to break up yolks, then add into the dough along with the lemon juice and lemon extract and mix just until a dough forms.
- Form dough in 3-4 tablespoon (50 gram) balls by lightly pressing the dough together and placing a piece of lighly crushed freezed dried rapberry in the center. Do this by using the resevered ½ cup of freeze dried raspberries. Do not compact the dough into a solid ball, lighlty press the dough. Makes about 20 cookies. Place formed cookie dough balls in a freezer safe container, and freeze for at least one hour and up to 2 weeks.
- When ready to bake: preheat oven to 355°F and take the cookies out of the freezer. Bake a cookie sheet lined with parchemnt paper or non-stick spray in the oven for 5 minutes. This allows the cookie sheet to warm up, resulting in nice crisp bottoms on the cookies. Once the cookie sheet in preheated, place 12 cookies on the pan and bake for 15-17 minutes or until golden on the bottom. Repeat and bake the rest of the cookies. (No need to warm up the cookie sheet again if using the same one.)
- Make a quick lemon glaze by whisking powdered sugar and lemon juice together, then drizzle glaze over the top of each cooled cookie. Enjoy!
EXCELLENT recipe! One question. How much white chocolate chips are you supposed to add? It is not listed in the ingredient list. I added about 1 2/3 cups and it worked well but just wondering what you intended? I couldn’t find freeze dried raspberries so I quartered fresh raspberries and frozen them in a single layer . Because I was afraid that they would break too easily, I did add them and the white chocolate chips at the very end. Also didn’t have lemon extract so added vanilla instead. Made these for a wedding shower and they got MANY compliments. Thanks for sharing this great recipe.
Author
Hi Rachel! Thank you so much for trying my recipe! I was just thinking about this one, perfect flavors to welcome in the spring weather! I updated the recipe for you and I used 1 1/2 cups of white chocolate chips. (Sorry about that!) I’m glad they were a hit! -Tiffany 🙂