Imagine biting into a cookie that's so delicate, so perfectly balanced between sweet white chocolate and tangy raspberries, that it instantly transports you to dessert paradise - all while being completely gluten-free! These White Chocolate Raspberry Cookies are not just a treat; they're a culinary experience that will make your taste buds dance and your guests beg for the recipe. Whether you're managing gluten sensitivity or simply love an extraordinary cookie, this recipe promises to revolutionize your baking game with its irresistible combination of flavors and textures.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Gluten Free
Serves: 24 cookies
Ingredients
- 1 cup gluten-free flour
- 1/2 cup white chocolate chips
- 1/2 cup raspberries
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper, ensuring even surface coverage.
- In a medium mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until completely incorporated and smooth.
- In a separate bowl, whisk together gluten-free flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing until a soft cookie dough forms.
- Gently fold in white chocolate chips and fresh raspberries, being careful not to overmix and break the raspberries.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Lightly press down on each cookie dough ball to slightly flatten, helping them spread evenly during baking.
- Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden and centers appear set.
- Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Drizzle melted white chocolate over cooled cookies for extra decoration and flavor.
Tips
- Always use room temperature ingredients, especially butter and eggs, to ensure smooth mixing and consistent texture.
- When working with gluten-free flour, be extra gentle while mixing to prevent a tough cookie texture.
- Don't overmix the dough - this can lead to dense, hard cookies.
- Use fresh, plump raspberries for the most vibrant flavor and color.
- For even baking, use a cookie scoop to create uniform cookie sizes.
- Allow cookies to cool completely on the wire rack to set their structure.
- Store in an airtight container to maintain freshness for up to 3-4 days.
- For best results, chill the dough for 30 minutes before baking to prevent excessive spreading.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 1g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
