White Chocolate Lemon Raspberry Cookies: A Burst of Sweet Sunshine

If you love cookies that are soft, chewy, and full of fresh, fruity flavor, these White Chocolate Lemon Raspberry Cookies are destined to become your new favorite treat. Bursting with zesty lemon, juicy raspberries, and creamy white chocolate, every bite delivers a perfect balance of sweet, tart, and buttery goodness.

These cookies are not only beautiful to look at, with their pink raspberry swirls and golden edges, but they also taste like pure sunshine — ideal for spring picnics, summer gatherings, or anytime you need a bright, cheerful dessert.

Why You’ll Love These Cookies

These White Chocolate Lemon Raspberry Cookies are a step above your average cookie recipe. The fresh lemon zestgives them a refreshing citrus kick, while raspberries add natural tartness that balances the sweetness of white chocolate chips.

They’re soft in the center, slightly crisp at the edges, and stay wonderfully chewy even after a day or two — though they rarely last that long! Perfect for tea time, gifting, or satisfying your sweet tooth, they’re a crowd-pleasing favorite.

Ingredients You’ll Need

2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
¾ cup white chocolate chips
½ cup fresh or frozen raspberries (do not thaw if frozen)

How to Make White Chocolate Lemon Raspberry Cookies

Preheat the Oven:
Set your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Mix the Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Cream Butter and Sugars:
In a large bowl, beat softened butter with both sugars until light and fluffy. Add the egg, vanilla extract, lemon zest, and lemon juice. Mix until smooth.
Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms.
Add the Mix-Ins:
Gently fold in the white chocolate chips and raspberries. Be careful not to overmix — you want a few raspberry swirls for a beautiful marbled effect.
Scoop and Bake:
Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges turn golden.
Cool and Serve:
Let the cookies cool for 5 minutes on the tray, then transfer to a rack. Enjoy warm or store in an airtight container for up to 3 days.

Tips & Variations

Substitute cranberries or blueberries for raspberries if desired.
Add a drizzle of melted white chocolate on top for an elegant finish.
Chill the dough for 30 minutes before baking for thicker cookies.
Use freeze-dried raspberries for a more intense flavor and less moisture.

Final Thoughts

White Chocolate Lemon Raspberry Cookies are the perfect blend of bright citrus, tangy fruit, and creamy sweetness. Whether you’re baking them for a summer gathering, a holiday cookie swap, or just a cozy afternoon treat, these cookies bring pure joy in every bite.