Description
Soft, buttery cookies filled with frozen raspberries and white chocolate chips, topped with a tangy raspberry glaze. A harmonious blend of chewy texture and vibrant fruit sweetness, perfect for cookies that resist spreading and set beautifully.
Ingredients
Unsalted butter, room temperature
Granulated sugar
Large egg, room temperature
Large egg yolk, room temperature
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Salt
Frozen raspberries
White chocolate chips or chopped white chocolate
Fresh or frozen raspberries (for glaze)
Powdered sugar (for glaze)
Milk or water (for glaze)
Instructions
Beat butter with a mixer at medium-high speed for 1 minute until creamy
Add granulated sugar and beat for 2 minutes until light and fluffy
Add whole egg and mix until combined; scrape bowl and mix briefly
Add egg yolk and vanilla; mix until incorporated
In a separate bowl, whisk together flour, baking powder, baking soda, and salt
Add dry ingredients to wet mixture and mix on low speed until just combined
Fold in frozen raspberries and white chocolate chips
Chill dough for 30 minutes
Preheat oven to 350°F (175°C)
Portion dough into 12 balls, place on baking sheet
Bake for 12 minutes; let cool completely
For raspberry glaze, blend fresh or frozen raspberries with powdered sugar and 2-4 tsp milk until smooth
Drizzle glaze over cooled cookies and let set for 30 minutes
Notes
Use vegan butter and a flax egg (2 tbsp ground flax + 3 tbsp water) for a vegan version
Substitute gluten-free flour blend if needed
White chocolate can be swapped with halal-certified dark chocolate
Store in airtight container at room temperature for up to 3 days
- Prep Time: 20
- Cook Time: 12
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg