Delicious white chocolate and raspberry cookies with a tangy lemon glaze

Delicious white chocolate and raspberry cookies with a tangy lemon glaze

These delicious cookies combine the creamy sweetness of white chocolate with the tangy brightness of frozen raspberries, all coated in a soft, buttery dough. A light lemon glaze adds a zesty finish, enhancing the fruit flavors and creating the perfect balance of sweetness and citrus.


Why you'll love it:

The combination of rich white chocolate and vibrant raspberries offers a taste that is both refreshing and indulgent. The lemon glaze not only complements the fruitiness, but also adds a delicious flavor that enhances the overall flavor profile of these cookies.

Perfect occasion:

These cookies are perfect for spring and summer gatherings, tea parties, or as a special treat to enjoy with your afternoon coffee. Their cheerful appearance and tangy flavor make them a great choice for celebrations or as a thoughtful homemade gift.

See also  Exquisite yogurt and dark chocolate tart without eggs and without butter: a delicious fusion of crispy and creamy textures

Decorating Tips:

For an extra touch of elegance, sprinkle the icing with lemon zest or a few pieces of freeze-dried raspberries before it hardens. This not only adds to the visual appeal but also gives an idea of ​​what is inside.


  • 125 grams of butter (room temperature)
  • 2 cups of flour (220 grams)
  • 1 tablespoon of starch (15 grams)
  • 1 cup of powdered sugar (150 grams)
  • 1/2 teaspoon baking soda
  • 1 teaspoon of baking powder
  • 1 egg
  • 1 sachet of vanilla extract
  • A pinch of salt
  • Zest of 1 lemon
  • 80 grams of white chocolate, roughly chopped
  • A small bowl of frozen raspberries, roughly chopped
  • For the icing:
    • 5-6 tablespoons of powdered sugar
    • 1 tablespoon of lemon juice
See also  Delicious lucky cookies: a fun and sweet treat


  1. Mix together the powdered sugar and lemon zest, rubbing together with your hands to release the citrus oils.
  2. Add the butter and egg and mix until the butter softens and everything is well combined.
  3. Add the flour, starch, vanilla, baking powder and baking soda to the mixture.
  4. Gently incorporate the chopped white chocolate and raspberries into the batter.
  5. Using an ice cream scoop or your hands, form balls of dough and place them on a baking sheet lined with parchment paper, spaced apart from each other.
  6. You can optionally squeeze a few extra pieces of chocolate onto each cookie.
  7. Bake in a preheated oven at 170°C (340°F) for 15 minutes. Note: Cookies will be soft when freshly baked.
  8. Let the cookies cool on the baking sheet.
  9. For the glaze, mix the powdered sugar with the lemon juice until smooth. If it is too thick, add a few more drops of lemon juice.
  10. Pour the icing over the cooled cookies and optionally decorate with additional lemon zest.
See also  Danubio whole wheat chocolate chips: a deliciously successful sweetness test


Leave a Comment