Raspberry Cookies
These Raspberry Cookies take sugar cookie mix and jazz it up with fresh raspberries, lemon, and white chocolate to create a balanced treat you will adore.
Servings: 30 cookies
Calories: 101kcal
Ingredients
- 1 17.5-ounce package sugar cookie mix
- ¼ cup unsalted butter ½ stick, room temperature
- ½ cup white chocolate chips
- 1 large egg room temperature
- 1 lemon juiced
- 1 teaspoon vanilla extract
- ⅛ teaspoon coarse kosher salt
- 1 cup fresh raspberries 6 ounces, room temperature
Instructions
- In a large bowl add the cookie mix, butter, chocolate chips, egg, lemon juice, vanilla extract, and salt. Mix with a spoon until combined. Do not overmix the matter.
- Add the raspberries to the batter. Gently fold until everything is incorporated.
- Set the dough aside at room temperature for 15 minutes.
- Preheat the oven to 350° F.
- Use a small cookie scoop (1.6” diameter / 1.2 Tablespoons).
- Place the cookies onto a cookie sheet 2 inches apart. Do not flatten the dough.
- Bake the cookies for 12-15 minutes or until the edges turn golden brown. Do not overbake the cookies.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
- Transfer the cookies to a cooling rack.
- Serve and enjoy.
Video
Notes
- To ensure your cookies are the same size and they bake evenly, use a cookie scoop.
- Store your cookies in an airtight container and place them in the refrigerator for up to 3 days.
- Don’t use frozen raspberries as they produce a lot of moisture as they thaw and will change the texture of the cookies, preventing them from baking properly.
Nutrition
Calories: 101kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 62mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 0.1mg