Description
Soft bakery-style cookies with bright lemon zest, raspberry swirls, and a smooth white chocolate drizzle.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup raspberry preserves
- 1/2 cup white chocolate chips, melted
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in lemon zest and vanilla.
- Whisk together the flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Gently fold in raspberry preserves to create swirls.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 10 to 12 minutes until edges are lightly golden.
- Cool briefly, then drizzle with melted white chocolate.
Notes
- Use room-temperature butter for best texture.
- Do not overmix the raspberry preserves to keep a swirl effect.
- Allow cookies to cool before adding the white chocolate drizzle.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg