Loaded with raspberries and a hint of lemon, these Raspberry Cookies have chewy centers and crispy edges. Drizzled with white chocolate, they are the perfect combination of sweet and tangy.
Place softened butter, sugar, and lemon zest into a large mixing bowl. Use an electric mixer to cream butter until it gets fluffy. Then add vanilla extract and the egg. Mix to combine.
Mix dry ingredients (salt, baking soda, and all-purpose flour) in another bowl.
Add the dry mixture to the butter bowl. Stir with a spatula until combined, don’t overmix.
Fold in frozen raspberries and gently mix to incorporate.
Prepare two or three large baking sheets with parchment paper.
Spoon the cookie batter into 1.25 oz cookies (medium cookie spoon), keeping two inches of distance between them.
Chill them in the freezer for 30 minutes before baking them.
Once ready to bake, preheat the oven to 350F. Bake them for 18-20 minutes or until lightly golden on the edges.
Let them cool completely before transferring them out of the sheet.
Notes
You can make the batter and keep uncooked cookies in the freezer until ready to bake.
Store leftovers over the counter, covered, for up to three days. Or in the fridge for up to one week.
These Raspberry Cookies are chewy with crispy edges; taste-wise, they’re sweet with a tangy hint due to raspberries and lemon zest. Enjoy them as they are or with a drizzle of white chocolate that matches to perfection.