Raspberry Cookies with White Chocolate
Chewy bakery‑style raspberry cookies with white chocolate chips and vivid berry flecks from freeze‑dried raspberries, with easy options for raspberry jam swirl or a thin lemon glaze.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 35 mins
- Yield: 18 cookies
Ingredients
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp fine salt
– 3/4 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/3 cup light brown sugar
– 1 large egg + 1 yolk
– 1 1/2 tsp vanilla extract
– 1 cup white chocolate chips
– 3/4 cup freeze-dried raspberries, lightly crushed
– 1/3–1/2 cup raspberry jam (optional, for swirl)
– 1 lemon (zest + 1–2 tbsp juice for glaze)
– 1 cup powdered sugar (for glaze)
Instructions
1. Preheat oven to 350°F; line two sheet pans with parchment.
2. Cream butter and sugars until fluffy. Beat in egg, yolk, and vanilla.
3. Fold in dry ingredients until a soft dough forms.
4. Stir in white chocolate chips and freeze-dried raspberries.
5. Optional: ribbon raspberry jam through dough with minimal folds.
6. Scoop 2 tbsp portions onto pans; leave space.
7. Bake 9–11 minutes until edges set and centers look soft.
8. Cool 5 minutes on pan; transfer to rack.
9. Optional glaze: whisk lemon juice with powdered sugar; drizzle on cooled cookies.
Notes
For taller cookies, bake scoops without flattening. For defined jam pools, use thicker jam and chill scoops 15 minutes. Store airtight 2–3 days; freeze dough scoops up to 2 months.