Soft, cakey, White Chocolate Raspberry Cookies are filled with rich white chocolate chips and tart raspberries. These easy cookies are bright, sweet, and elegant!
Preheat the oven to 350°F. Line a large baking sheet with parchment paper, and gently spray with baking spray. Set aside.
To make the cookie dough, start by whisking together the flour, baking powder, salt, and baking soda in a medium-sized bowl. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add the sugar, butter, and shortening. Beat together on high speed for 1 minute. Add the eggs and vanilla, and mix until incorporated.
Add the flour mixture and mix only until just incorporated. Lastly, use a rubber spatula or a wooden spoon to fold the raspberries and white chocolate chips into the dough. Spoon the dough out into 2 - 2 ½ inch balls (about 3 tablespoons of dough) and place on the prepared baking sheet, leaving 3” room between cookies. Slightly flatten each cookie into a disc.
Place the pan into the oven to bake for 22 to 24 minutes, or until golden and baked through. (If you are making smaller cookies, you will need to reduce the baking time.)
Once baked, remove the cookies from the oven, and cool on a cooling rack. Repeat until all of the dough has been used and all of the cookies are baked.
Notes
Storage: Store the cookies in an airtight container or food storage bag for up to 5 days at room temperature, or in the refrigerator for up to 1 week.Substitutions: Melted butter can be used instead of shortening. Fresh raspberries may be used instead of frozen - increase the amount to 1 ⅔ cups. Be sure to wash and dry the berries before using.Overmixing: Do not overmix the dough once the flour has been added. This will cause the gluten to over develop, making the cookies crumbly and rubbery.Make-Ahead: This cookie dough can be made ahead and refrigerated or frozen. When you are ready to bake, let the dough thaw to room temperature before baking.Bake Time: These cookies have a longer bake time because they are large; if you make smaller cookies, with about half the amount of dough, the bake time will decrease to 14 - 16 minutes.