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White Chocolate Raspberry Cookies
Ingredients:
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
Directions:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the lemon zest and vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the raspberry preserves to create a swirl effect in the dough.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Drizzle the melted white chocolate over the cooled cookies.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 150 kcal per cookie | Servings: 24 cookies
#cookies
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