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Hey there, cookie lovers!
It’s that magical time of year again! Are you ready to fill your kitchen with delicious holiday smells?
Today, I’m sharing a festive treat: Christmas cookies with a sweet raspberry twist.
These cookies are not just pretty; they’re packed with flavor!
Perfect for sharing (or keeping all to yourself).
Let’s dive into this delightful recipe together!
| Preparation Time | 30-45 minutes |
| Cooking Time | 10-12 minutes |
| Total Time | 40-57 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 cup (226 g) melted, unsalted butter, cooled
- 2½ cups (300 g) plain flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (150 g) brown sugar
- 3/4 cup (150 g) white sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons (10 ml) vanilla essence
- 1 cup (170 g) white chocolate pieces
- 1/2 cup raspberries, washed and dried
Step 1: Preheat the Oven and Prepare the Baking Sheet
Preheat the oven to 375°F (190°C) for about 20-30 minutes before baking the cookies.
Line a large baking sheet with parchment paper to prevent the cookies from sticking and to ensure even baking.
Step 2: Prepare the Butter
In a small bowl, melt the butter and cool it in the fridge for about 15 minutes.
This will help achieve the right texture for the cookies and prevent them from spreading too much while baking.
Step 3: Mix the Dry Ingredients
In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined.
Mixing the dry ingredients separately ensures they are evenly distributed throughout the cookie dough.
Step 4: Combine Wet Ingredients
In a large mixing bowl, whisk the cooled melted butter, granulated sugar, and light brown sugar until well combined.
Then, whisk in the egg, egg yolk, and vanilla extract until the mixture is smooth and well combined.
Step 5: Form the Cookie Dough
Slowly stir the dry ingredients into the wet ingredients until just combined.
Gently fold in the white chocolate chips and half of the raspberries until evenly distributed throughout the dough.
Reserve some raspberries for topping the cookies right before baking.
Step 6: Shape and Bake the Cookies
Using a medium cookie scoop (about 2 tablespoons or 30 ml), scoop the cookie dough into balls.
Roll the dough balls in sugar for a lightly sugary crust.
Place the dough balls onto the lined baking sheet, spacing them about 3 inches (8 cm) apart.
For extra flavor and presentation, top each dough ball with 1-2 raspberries if desired.
Bake the cookies at 375°F (190°C) for 10-12 minutes or until the edges are set and a light golden brown.
Step 7: Cool and Enjoy
Cool the chewy raspberry cookies on the baking sheet for 3-4 minutes to allow them to set.
While the cookies are cooling, you can top them with additional white chocolate chips if you like.
Then transfer the cookies to a cooling rack to cool completely to room temperature.
Once cooled, enjoy your delicious homemade raspberry and white chocolate chip cookies!
