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.
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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.
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.
Ingredients:
- 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
Instructions:
- Mix together the powdered sugar and lemon zest, rubbing together with your hands to release the citrus oils.
- Add the butter and egg and mix until the butter softens and everything is well combined.
- Add the flour, starch, vanilla, baking powder and baking soda to the mixture.
- Gently incorporate the chopped white chocolate and raspberries into the batter.
- 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.
- You can optionally squeeze a few extra pieces of chocolate onto each cookie.
- Bake in a preheated oven at 170°C (340°F) for 15 minutes. Note: Cookies will be soft when freshly baked.
- Let the cookies cool on the baking sheet.
- 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.
- Pour the icing over the cooled cookies and optionally decorate with additional lemon zest.
Appreciate!