Ingredients
Scale
- 1 cup softened unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup raspberry preserves
- 1/2 cup melted white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated 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 mixture and mix until just combined.
- Gently fold in the raspberry preserves to create a swirl effect.
- Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Drizzle melted white chocolate over each cookie before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: <1g
- Cholesterol: <20mg