Description
These cookies are sunshine in every bite! Soft and chewy with a swirl of tangy raspberry and a drizzle of rich white chocolate, they’re the ultimate fusion of tart and sweet. Whether for a bake sale, afternoon tea, or simply treating yourself, these cookies bring flavor and flair in every delicious bite.
Ingredients
- 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp lemon zest
• 1 tsp vanilla extract
• 2½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup raspberry preserves
• ½ cup white chocolate chips, melted
Optional Substitutions:
• Gluten-Free: Use a gluten-free flour blend
• Dairy-Free: Use dairy-free butter and white chocolate chips
Instructions
1️⃣ Preheat Oven:
Set oven to 350°F (175°C). Line baking sheets with parchment paper.
2️⃣ Cream Butter & Sugar:
Beat softened butter and sugar until light and fluffy. Add eggs, one at a time, then stir in lemon zest and vanilla.
3️⃣ Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet mixture until just combined.
4️⃣ Swirl in Raspberries:
Gently fold in raspberry preserves—do not overmix to keep the swirl effect.
5️⃣ Shape & Bake:
Drop rounded tablespoons of dough onto baking sheet, spaced 2 inches apart. Bake 10–12 minutes until edges are set. Cool on sheet for 5 minutes before transferring to rack.
6️⃣ Drizzle & Finish:
Once cookies are cool, drizzle melted white chocolate over tops. Let set before serving.
Notes
-
For best results, use chilled raspberry preserves to help maintain the swirl pattern in the dough. Overmixing will blend the preserves too much and lose the signature look.
-
Chilling the dough for 20–30 minutes before baking improves texture and helps prevent excess spreading.
-
Gluten-free option: Substitute with a 1:1 gluten-free baking flour blend that contains xanthan gum.
-
Dairy-free version: Use plant-based butter and dairy-free white chocolate chips. Check that your chocolate melts well before drizzling.
-
Storage tips: Keep cookies in an airtight container at room temperature for up to 5 days. To freeze, store dough balls or baked cookies in freezer-safe bags for up to 3 months.
-
Customize it! Add shredded coconut, chopped macadamia nuts, or lemon glaze for your own twist on the flavor profile.
-
Pro serving idea: These cookies pair beautifully with iced lemon tea or raspberry lemonade at summer gatherings, showers, or tea parties.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American