last updated on October 29, 2026
These lemon raspberry white chocolate cookies are the cookies of the summer! They’re filled with lemon zest, fresh raspberries, and chunks of white chocolate. They are bright, fresh, and soft, and I can’t wait for you to try them!
ingredients needed for lemon raspberry white chocolate cookies
- 1 cup butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 tbsp lemon zest
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour 325 grams
- 1 tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup fresh raspberries
- 1 cup white chocolate chunks
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lemon raspberry white chocolate cookies
[PREP] 25 minutes
[COOK] 15 minutes
[TOTAL] 40 minutes
Ingredients
- 1 cup butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 tbsp lemon zest
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour 325 grams
- 1 tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup fresh raspberries
- 1 cup white chocolate chunks
Instructions
- Add the butter to a pan over medium heat. Stir as the butter melts. After a few minutes the butter will start to bubble, then will foam up. Once the foam subsides, you'll be left with brown, nutty smelling butter! It should take about 7-10 minutes. Pour into a glass container and transfer to the freezer for 10 minutes to cool down.
- Preheat the oven to 350?. Add the browned butter and brown sugar to the bowl of a stand mixer. Add white sugar and lemon zest to a separate small bowl. Rub the lemon zest into the sugar, as this will release more lemon oils. Add the lemon sugar to the stand mixer. Mix for 4-5 minutes.
- Add eggs and vanilla extract and mix until combined.
- Add the flour, cornstarch, baking power, salt, and baking soda. Mix until just combined.
- Add the raspberries and white chocolate. Mix until just combined.
- Using a large cookie scoop, scoop out the dough. Add up to 4 dough balls on a lined cookie sheet. If wanted, press large pieces of white chocolate on top of each cookie. Transfer to the oven and bake for 10-14 minutes, until the edges are starting to brown.
- Let the cookies cool completely. Enjoy!
I just made these, and the only thing I did different was chilled the batter a little bit. THEY ARE AMAZING. do not change anything about this recipe when you bake. perfect for brunch, or just a unique cookie recipe. Can not wait to try more of her stuff!!!
yay i’m so glad you enjoyed these!!!
I just made these, and the only thing I did different was chilled the batter a little bit. THEY ARE AMAZING. do not change anything about this recipe when you bake. perfect for brunch, or just a unique cookie recipe. Can not wait to try more of her stuff!!!
yay i’m so glad you enjoyed these!!!
These were absolutely amazing! I had to learn how to brown butter first (RIP kerrygold block) but once I got the hang of it the recipe was pretty straightforward and everyone who’s tried the cookies absolutely raves about them (and trust me they were a picky foodie audience and would have told me if they weren’t good).
The only reason I’m giving four stars instead of five is I had to toy with the bake time to get them to bake through fully but even in the end they were beautifully fluffy and butter and lemony…oh my god so good.
hi! i’m so glad you loved these! and i’m so glad they passed the test with the picky foodie audience haha. the moisture in the raspberries can make the bake time fluctuate, so i’m glad they turned out!
These were absolutely amazing! I had to learn how to brown butter first (RIP kerrygold block) but once I got the hang of it the recipe was pretty straightforward and everyone who’s tried the cookies absolutely raves about them (and trust me they were a picky foodie audience and would have told me if they weren’t good).
The only reason I’m giving four stars instead of five is I had to toy with the bake time to get them to bake through fully but even in the end they were beautifully fluffy and butter and lemony…oh my god so good.
hi! i’m so glad you loved these! and i’m so glad they passed the test with the picky foodie audience haha. the moisture in the raspberries can make the bake time fluctuate, so i’m glad they turned out!
Just made these. Very fresh tasting. I would add more zest. I would love these a tad more crispier but my grandson devoured 2 in 5 minutes.
yay so glad they were enjoyed!! if you want them crispier, you can increase the bake time by a few minutes!
Loved the recipe! I opted for frozen berries as my grocery store was out of fresh. I simply cooked them down with a little lemon juice, and swirled them in. Came out great tasting! Definitely a crow pleaser!!
yay so glad you enjoyed these! and good to know the cooked down berries worked so well!
Just made these. Very fresh tasting. I would add more zest. I would love these a tad more crispier but my grandson devoured 2 in 5 minutes.
yay so glad they were enjoyed!! if you want them crispier, you can increase the bake time by a few minutes!
Loved the recipe! I opted for frozen berries as my grocery store was out of fresh. I simply cooked them down with a little lemon juice, and swirled them in. Came out great tasting! Definitely a crow pleaser!!
yay so glad you enjoyed these! and good to know the cooked down berries worked so well!
Can this dough be frozen for later baking or will it not work with the fresh raspberries?
Also is this a cup of raspberries by weight or volume?
volume!
it can be frozen! scoop them into dough balls first, then freeze. you may need to add a few extra minutes to the bake time!
Can this dough be frozen for later baking or will it not work with the fresh raspberries?
Also is this a cup of raspberries by weight or volume?
volume!
it can be frozen! scoop them into dough balls first, then freeze. you may need to add a few extra minutes to the bake time!
Delicious! I made these today and here’s a few notes:
– I made them with AP gluten free flour, I used a couple of tablespoons less than what the recipe calls for since I’ve found that GF flour hydrates differently than non-GF flours
– If you like lemon, use the zest of at least 2 lemons. I used 1 and the lemon flavor gets lost in the raspberry and chocolate
– I had to bake them for a little longer. Because the recipe calls for fresh raspberries those added water content to my dough and made it a little more wet than I would have liked. Bake for at least 14 minutes and chill your dough for at least an hour before baking to firm up the dough
– I recommend washing your raspberries the day before and leaving them open in the fridge to dry out
Also, these are very sweet cookies due to the high brown sugar content, so be prepared! These are delicious but not for the diabetic 😀
hi! thank you for leaving these tips for all to see! also, thank you especially for the tip on GF flour — i often get questions about GF flour but don’t have much experience with it!
Delicious! I made these today and here’s a few notes:
– I made them with AP gluten free flour, I used a couple of tablespoons less than what the recipe calls for since I’ve found that GF flour hydrates differently than non-GF flours
– If you like lemon, use the zest of at least 2 lemons. I used 1 and the lemon flavor gets lost in the raspberry and chocolate
– I had to bake them for a little longer. Because the recipe calls for fresh raspberries those added water content to my dough and made it a little more wet than I would have liked. Bake for at least 14 minutes and chill your dough for at least an hour before baking to firm up the dough
– I recommend washing your raspberries the day before and leaving them open in the fridge to dry out
Also, these are very sweet cookies due to the high brown sugar content, so be prepared! These are delicious but not for the diabetic 😀
hi! thank you for leaving these tips for all to see! also, thank you especially for the tip on GF flour — i often get questions about GF flour but don’t have much experience with it!
So dang delicious! Even better the next morning when the cookies have time to set up a bit. Like others in the comments, I did have to play with the cook time a bit. I suspect these would be best in a convection oven or air fryer, since the bottoms were perfectly golden but the centre was still a bit too soft. Still, I’ll be making these again when I want to impress!
hi!! so glad you enjoyed these! yes the fresh raspberries makes the bake time a little finicky, but i’m glad they turned out well!
So dang delicious! Even better the next morning when the cookies have time to set up a bit. Like others in the comments, I did have to play with the cook time a bit. I suspect these would be best in a convection oven or air fryer, since the bottoms were perfectly golden but the centre was still a bit too soft. Still, I’ll be making these again when I want to impress!
hi!! so glad you enjoyed these! yes the fresh raspberries makes the bake time a little finicky, but i’m glad they turned out well!
Soooo yummy! I did made 2 changes: I added 1 drop of lemon essential oil along with the lemon zest since others said they wished it was a little more lemon-y and I used semisweet chocolate bar instead of white chocolate (white chocolate doesn’t sit with my stomach well). It was a big hit, hubby said these tasted like a cookie you could get from Crumbl. And I agree the browned butter was a great addition to this recipe! I too had to really fuss with the baking time since the cookies were so large, ended up baking 16ish minutes per 6 cookies. I think what could help with this recipe is giving a weight (grams) amount for the raspberries instead of a cup measurement since they are whole berries.
yay i’m so glad you enjoyed these! the semi-sweet chocolate is a great swap. that’s a great suggestion to add a weight for the raspberries. i’ll weigh them and add it next time i make these!
Soooo yummy! I did made 2 changes: I added 1 drop of lemon essential oil along with the lemon zest since others said they wished it was a little more lemon-y and I used semisweet chocolate bar instead of white chocolate (white chocolate doesn’t sit with my stomach well). It was a big hit, hubby said these tasted like a cookie you could get from Crumbl. And I agree the browned butter was a great addition to this recipe! I too had to really fuss with the baking time since the cookies were so large, ended up baking 16ish minutes per 6 cookies. I think what could help with this recipe is giving a weight (grams) amount for the raspberries instead of a cup measurement since they are whole berries.
yay i’m so glad you enjoyed these! the semi-sweet chocolate is a great swap. that’s a great suggestion to add a weight for the raspberries. i’ll weigh them and add it next time i make these!
Hello! Can’t wait to try these! What size scoop did you use? 2 oz or 4 oz? Thanks!
i used 4oz! you can definitely use a smaller scoop, you’ll just need to slightly decrease the bake time!
Hello! Can’t wait to try these! What size scoop did you use? 2 oz or 4 oz? Thanks!
i used 4oz! you can definitely use a smaller scoop, you’ll just need to slightly decrease the bake time!
I made this with strawberries and softened butter instead of browned butter and they were AMAZING! The lemon is very subtle but adds the perfect brightness to the dessert. Really a show stopper!
yay!! i’m so glad!! i’ve been wanting to make them with strawberries so i’m glad you tried that out.
I made this with strawberries and softened butter instead of browned butter and they were AMAZING! The lemon is very subtle but adds the perfect brightness to the dessert. Really a show stopper!
yay!! i’m so glad!! i’ve been wanting to make them with strawberries so i’m glad you tried that out.
Hi,
my oven dont have 350 degree, max 250 degrees. How many minutes should i bake the cookies? What do you think?
I wanna bake it for my friday’s birthday party
hi! is your oven Fahrenheit or Celsius? the temperature for this recipe is in Fahrenheit. if your oven only goes to 250, it’s likely that is Celsius. if that’s the case, you’ll want to set your oven to 175 C for this recipe!
Hi,
my oven dont have 350 degree, max 250 degrees. How many minutes should i bake the cookies? What do you think?
I wanna bake it for my friday’s birthday party
hi! is your oven Fahrenheit or Celsius? the temperature for this recipe is in Fahrenheit. if your oven only goes to 250, it’s likely that is Celsius. if that’s the case, you’ll want to set your oven to 175 C for this recipe!
Hello! I’m super keen to try these cookies, they look amazing, however I don’t have access to a stand mixer – do you think hand mixing would do the trick? Thank you!
yes hand mixing is totally fine! you’ll just need to use some muscle 🙂 haha. the butter and sugars need to cream together, so if you’re mixing them by hand you’ll probably need to mix for 6-7 minutes! just mix until the mixture is lighter in color and fluffier! the rest of the steps will be the same as the recipe!
Hello! I’m super keen to try these cookies, they look amazing, however I don’t have access to a stand mixer – do you think hand mixing would do the trick? Thank you!
yes hand mixing is totally fine! you’ll just need to use some muscle 🙂 haha. the butter and sugars need to cream together, so if you’re mixing them by hand you’ll probably need to mix for 6-7 minutes! just mix until the mixture is lighter in color and fluffier! the rest of the steps will be the same as the recipe!
could you possibly convert the ingredients measurements from cups to grams? thank you very much!!
hi! unfortunately i don’t have the bandwidth to list all my ingredients in cups and grams right now. but i hope to be able to soon! for the time being you’ll have to convert it on your own.
could you possibly convert the ingredients measurements from cups to grams? thank you very much!!
hi! unfortunately i don’t have the bandwidth to list all my ingredients in cups and grams right now. but i hope to be able to soon! for the time being you’ll have to convert it on your own.
I made these with my toddler and now he’s obsessed with helping me in the kitchen and pleads for “making cookies again mama” every morning. The recipe had some mess ups (collateral damage from letting a 2.5 year old pour) and still ended up so dreamy. A hit with our new neighbors, my spouse, and my toddler!
YAY i’m so glad!! i love that your toddler loves it as well — what fun memories!!
I made these with my toddler and now he’s obsessed with helping me in the kitchen and pleads for “making cookies again mama” every morning. The recipe had some mess ups (collateral damage from letting a 2.5 year old pour) and still ended up so dreamy. A hit with our new neighbors, my spouse, and my toddler!
YAY i’m so glad!! i love that your toddler loves it as well — what fun memories!!
If I wanted to use this dough and just use chocolate would it still turn out, like not use the zest or the raspberries
yes, it should work fine!
If I wanted to use this dough and just use chocolate would it still turn out, like not use the zest or the raspberries
yes, it should work fine!
hands down, this is one of my favorite cookie recipes i’ve ever found! i am OBSESSED and am always looking for a reason to make them – the flavors blend together so beautifully! mallory truly is the cookie queen ?
omg i’m so glad!!! i hope you find lots and lots of occasions to make them!!!
hands down, this is one of my favorite cookie recipes i’ve ever found! i am OBSESSED and am always looking for a reason to make them – the flavors blend together so beautifully! mallory truly is the cookie queen ?
omg i’m so glad!!! i hope you find lots and lots of occasions to make them!!!
These were absolutely delicious. I’d like to have these as oatmeal cookies. What would be the best way and measurements to incorporate old fashioned rolled oats into this recipe?
Love all your recipes!!!
hi! thank you! i haven’t tested this recipe with oats so i’m not sure the exact measurements, but you’ll need to decrease the amount of flour. i would decrease the flour by 1/2 cup and add 1 cup of oats! try starting there, and if the dough is sticky, add a bit more.
Amazing! And the lemon comes through perfectly if you rub the zest through the granulated sugar. I did rinse the raspberries and then dried them in the oven (170*F for 20 mins) after spinning in a salad spinner. I forgot to add the chocolate chunks into the dough but just pressed a big chunk onto each. Also, I put scooped dough balls (small) into the freezer for 10 mins. Baked for 10 mins and the are just delectable. Thank you for always having the most delicious cookie recipes!
I may try these with blueberries next.
These are perfect for Easter!
???
YAY so glad you loved these!! and yess blueberries sound amazing in these as well!
Hi, i just wanted to ask if i could substitute the raspberries for frozen rasberries?
yes you can! they will have a little more liquid than a fresh raspberries, but they should turn out fine!
I have made these cookies four times over the past year. I am a white chocolate hater, and yet these cookies are my absolute favorite. I love that your recipes are always clearly tested or thought out– I’ve never had any issues!!
Thank you for always having delicious, working recipes!! I’m doubling this to bring to my coworkers tomorrow and am stoked to share your recipes!
Hi! I made these cookies last night, but not sure if I did something wrong. The consistency of it came out more of a soft bread cookie. The flavor was amazing!! I was expecting to bite into a cookie though. Both my husband and daughter thought the same. Please help. Oh by the way I did weigh the flour just to make sure I got the correct amount.
hi! i’m glad you loved the flavor but sorry that the consistency didn’t turn out as you hoped. did you use fresh raspberries or frozen?
Hi, did you use light brown or dark brown sugar please?
i usually use dark! but i don’t specify because i don’t think it makes a huge difference. just use whatever you have on hand!
This looks so good! What a great combination of flavors!
Thanks for sharing! Does it keep long?
these were soo very good. absolutely wonderful, they held their shape so well and were perfectly chewy. the raspberries got all jammy and delicious! I used white chocolate chips because it’s all I had, and they worked great.
YAY so glad you love these!! the jammy raspberries are my fav part.
I made mine smaller so there would be more and everyone loved them!
yay so glad everyone loved these!