There’s something special about summer baking. The kitchen fills with the scent of lemon zest, sweet berries, and sugar slowly caramelizing in the oven. For me, these White Chocolate Lemon Raspberry Cookies are a nostalgic bite of sunshine. I first made them on a warm June afternoon, just before a neighborhood picnic. I remember the golden hour light pouring through the windows, my kids laughing in the background, and the sweet aroma of these cookies bringing everyone into the kitchen before they had even cooled.

This recipe has since become a staple in our home during berry season—and especially around early summer celebrations like baby showers, garden parties, and brunches with friends. It’s not just the taste that makes these cookies special. It’s the beautiful swirl of raspberry preserves in every bite, the gentle tang of lemon zest that dances across your tongue, and the creamy richness of melted white chocolate drizzled on top.

A cookie should do more than just taste good—it should transport you. And these cookies? They taste like joy. Like lemonade on a porch swing. Like a handwritten letter in a floral envelope. They’re bright, sweet, and unforgettable.

Why You’ll Love This Recipe

• Bright & flavorful: The zest of real lemon adds a fresh, tangy contrast to sweet raspberries.
• Beautiful presentation: The raspberry swirl and white chocolate drizzle make these cookies party-perfect.
• Soft, chewy texture: Perfectly balanced between cakey and chewy, with slightly crispy edges.
• Easy to make: No fancy techniques—just simple ingredients and a straightforward process.

INGREDIENTS YOU’LL NEED:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons fresh lemon zest
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup raspberry preserves (seedless preferred)
• ½ cup white chocolate chips, melted

How to Make White Chocolate Lemon Raspberry Cookies

These cookies are like edible sunshine—bursting with citrus and berry flavor and drizzled with rich white chocolate.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Step 2: Cream the Butter & Sugar
In a large mixing bowl, use an electric mixer to cream the butter and sugar until pale and fluffy—about 2–3 minutes. This step builds the cookie’s soft texture.

Step 3: Add Wet Ingredients
Add the eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract. The lemon gives the dough a delicate, citrusy perfume.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 5: Mix It All Together
Slowly add the dry mixture to the wet mixture, stirring just until no dry streaks remain. The dough will be soft and slightly sticky.

Step 6: Swirl in Raspberry
Drop spoonfuls of raspberry preserves over the dough. Use a spatula to gently fold it in—just enough to create a marbled effect. Don’t overmix or the preserves will blend too much.

Step 7: Scoop and Bake
Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are just golden.

Step 8: Cool & Drizzle
Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Once fully cooled, drizzle with melted white chocolate using a spoon or piping bag.

HELPFUL TIPS:

• Room-temperature butter helps create a smooth, fluffy dough.
• Zest only the yellow part of the lemon—avoiding the bitter white pith.
• Don’t overbake—they’ll continue to cook slightly on the hot baking sheet.
• Use seedless preserves for a smooth, jammy swirl with no distractions.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• Try substituting raspberry with blueberry or blackberry preserves for a twist.
• White chocolate chips can be melted in the microwave in 30-second bursts, stirring in between.
• Add a few extra white chocolate chips directly into the dough for even more richness.

NUTRITIONAL INFORMATION (per cookie):

• Calories: 150
• Carbohydrates: 20g
• Protein: 2g
• Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 50mg
• Sugar: 14g

FREQUENTLY ASKED QUESTIONS:

Can I use fresh raspberries instead of preserves?
Yes, but they will add extra moisture and can make the dough slightly wet. If you try it, gently fold them in and bake immediately.

Can these be made gluten-free?
Absolutely—just substitute your favorite 1:1 gluten-free flour blend.

How do I make these dairy-free?
Use dairy-free butter and dairy-free white chocolate chips. The flavor will still shine.

STORAGE INSTRUCTIONS:

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to a week. You can also freeze the baked cookies or the dough for up to 2 months. If baking from frozen, add 1–2 minutes to the baking time.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other fruity or citrusy delights:

• Black Raspberry and Lemon Shortbread Cookies
• Chocolate Covered Cherry Brownie Bombs
• Copycat Crumbl Salted Caramel Cheesecake Cookies
• Red Velvet Cookie Bars

CONCLUSION:

White Chocolate Lemon Raspberry Cookies are more than just a sweet treat—they’re a celebration of vibrant flavors and warm memories. Whether you’re baking them for a summer picnic or just to brighten a rainy afternoon, these cookies bring a joyful burst of sunshine to your table. And once you try them, they’ll surely become a favorite in your baking rotation.

Print