Description
Delightful cookies combining bright lemon zest, luscious raspberry preserves, and melted white chocolate for a perfect summer treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup raspberry preserves
- 1/2 cup white chocolate chips, melted
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, incorporating each fully. Then stir in the lemon zest and vanilla extract.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the raspberry preserves gently to create a swirl effect.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Drizzle melted white chocolate over the cooled cookies.
Notes
Store cookies in an airtight container for up to a week or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, dessert, summer, lemon, raspberry, baking, white chocolate
