Soft Raspberry White Chocolate Cookies

Ready for the quickest and most delicious cookie recipe ever? 😍😋 These are Soft Raspberry White Chocolate Cookies, and trust me, they’re heavenly!

Soft Raspberry White Chocolate Cookies

Soft Raspberry White Chocolate Cookies


  • 1/2 cup (125g) of softened butter
  • 2 cups (220g) of all-purpose flour
  • 1 tablespoon of cornstarch (15g)
  • 1 cup (150g) of granulated sugar
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 egg
  • 1 packet of vanilla sugar
  • A pinch of salt
  • Zest of 1 lemon
  • 2.8 ounces (80g) of white chocolate
  • A small bowl of frozen raspberries
  • For the glaze:
  • 5-6 tablespoons of powdered sugar
  • 1 tablespoon of lemon juice


  1. Rub the granulated sugar and lemon zest together until fragrant. Then, add in the butter and egg, mixing until the butter is soft and well combined.
  2. Next, mix in the flour, cornstarch, vanilla sugar, baking powder, and baking soda.
  3. Chop the white chocolate and frozen raspberries into large chunks, then gently fold them into the cookie dough. Be careful not to overmix.
  4. Using an ice cream scoop or your hands, roll the dough into balls and place them on a baking sheet lined with parchment paper, leaving some space between each cookie. If you like, you can add a few extra chocolate chunks on top.
  5. Bake the cookies in a preheated oven at 170°C (340°F) for about 15 minutes. When they come out, they'll be soft, so leave them on the baking sheet to cool completely.
  6. While the cookies are cooling, mix the powdered sugar and lemon juice to make the glaze. If it's too thick, you can add a few drops of lemon juice to thin it out.
  7. Once the cookies are cool, drizzle the glaze over the top. For an extra touch, sprinkle some lemon zest on top to make them look even fancier! Enjoy! ☺️

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