Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 ½ cups white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and lemon juice until smooth.
- Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Do not overmix.
- Fold in white chocolate chips evenly.
- Carefully fold in fresh raspberries, preserving their shape.
- Using a tablespoon or cookie scoop, drop dough balls 2 inches apart on prepared baking sheets.
- Bake for 12-15 minutes until edges are golden but centers remain soft.
- Cool cookies on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
Handle raspberries gently to avoid breaking them and discoloring the dough.
For a dairy-free option, substitute butter and white chocolate chips with plant-based alternatives.
Using fresh lemon zest and juice enhances the cookie’s brightness and flavor.
- Prep Time: 20
- Cook Time: 15