Ingredients
Scale
- 1/2 cup unsalted butter, room temp
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 3/4 cups all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh or frozen raspberries
- 1/2 cup white chocolate chips (optional)
Instructions
- Cream butter and sugar until light and fluffy.
- Add egg, vanilla, lemon juice, and zest; mix until combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually add dry mix to the wet ingredients until just combined.
- Gently fold in raspberries and white chocolate chips.
- Chill the dough for 30 minutes.
- Scoop dough balls onto a lined baking sheet.
- Bake at 350°F (175°C) for 10–12 minutes until edges are lightly golden.
- Let cool on the tray for 5 minutes before transferring to a wire rack.
Notes
- Use frozen raspberries straight from the freezer to reduce bleeding.
- Add a lemon glaze or cream cheese frosting for a delicious twist.
- Don’t overbake—cookies will continue setting on the tray.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian