Description
Delight in these Raspberry White Chocolate Sugar Cookies, featuring a perfect blend of tart raspberry and creamy white chocolate.
Ingredients
Scale
- 1 cup Freeze Dried Raspberries
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup Unsalted Butter
- 1 cup White Sugar
- 1 large Egg
- 1 large Egg Yolk
- 1 teaspoon Vanilla Paste
- optional Pink Food Gel Coloring
- 1/4 cup White Sugar (for rolling)
- 1 cup White Chocolate Chunks
- 1 cup Valrhona Raspberry Inspiration Feves
- 1/4 cup Crushed Freeze Dried Raspberries
Instructions
- Preheat your oven to 350°F.
- Pulse the freeze-dried raspberries in a food processor until they turn into a fine powder. Sift this powder to remove seeds.
- Whisk together flour, baking soda, salt, and raspberry powder in a mixing bowl.
- Beat room temperature butter until creamy. Gradually add white sugar until light and fluffy.
- Mix in egg, egg yolk, vanilla paste, and optional food coloring.
- Gradually mix dry ingredients into the butter-sugar mixture until just combined.
- Scoop 1 to 1.5 tablespoons of dough, shape into balls, and roll in white sugar.
- Press raspberry feves into each dough ball, with larger pieces in the center.
- Bake for 7-8 minutes until edges are set and tops are no longer wet.
- Cool the cookies briefly, then garnish with white chocolate feves and crushed raspberries.
Notes
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 30 mg