Cozy White Chocolate Raspberry Cookies with Pink Drizzle
These cozy white chocolate raspberry cookies feature a perfect blend of tart raspberries and sweet white chocolate, topped with a delicate pink drizzle that adds a subtle lemony zing. Soft with a slight crunch, they are quick and easy to make, ideal for cozy gatherings or last-minute treats.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ½ cups all-purpose flour (315 grams)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened (227 grams)
- ¾ cup granulated sugar (150 grams)
- ½ cup packed brown sugar (110 grams)
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups white chocolate chips (270 grams)
- 1 cup fresh raspberries (about 125 grams)
- 1 cup powdered sugar (120 grams)
- 2 tablespoons milk (dairy or almond milk)
- 2 tablespoons fresh raspberry puree (strained)
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter with granulated and brown sugars using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently until just combined.
- Carefully fold in the white chocolate chips and fresh raspberries using a spatula to keep the berries intact.
- Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-14 minutes, or until edges are golden but centers still look soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While cookies cool, whisk powdered sugar, milk, raspberry puree, and lemon juice in a small bowl until smooth. Adjust thickness as needed.
- Drizzle the pink glaze over the cooled cookies using a spoon or piping bag. Let the drizzle set for at least 30 minutes before serving.
Notes
Use room temperature butter and eggs for better mixing. Handle raspberries gently to avoid breaking. If dough is too sticky, chill for 15 minutes before scooping. Watch baking time closely to avoid overbaking. The lemon juice in the drizzle keeps the pink color lively. Drizzle can be prepared ahead and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15
- Sodium: 90
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: white chocolate raspberry cookies, pink drizzle cookies, easy homemade cookies, cozy cookies, raspberry dessert, white chocolate dessert