Loaded with raspberries and a hint of lemon, these Raspberry Cookies have chewy centers and crispy edges. Drizzled with white chocolate, they are the perfect combination of sweet and tangy.
- Butter - White Sugar - Lemon Zest - Vanilla Extract - Egg - Salt - Baking Soda - All-Purpose Flour - Frozen Raspberries
Cream butter, sugar and lemon zest until it gets fluffy. Mix in vanilla and egg. Mix dry ingredients in another bowl, then add to butter mixture, do not overmix!
Gently fold in raspberries, then spoon the cookie mixture onto a parchment-lined baking sheet. Chill in the freezer for 30 minutes.
Bake at 350F for 18-20 minutes or until lightly golden on the edges. Drizzle with melted white chocolate, this step is optional, but super tasty!