White Chocolate Raspberry Heart Cookies

Why You’ll Love White Chocolate Raspberry Heart Cookies Recipe

The combination of white chocolate and raspberries in these cookies delivers an irresistible flavor profile. The buttery dough, drizzled with melted white chocolate and topped with freeze-dried raspberries, creates a satisfying contrast of sweetness and tartness. Plus, these cookies are as fun to make as they are to eat!

Ingredients

• 1 cup unsalted butter, softened

• 1 cup powdered sugar

• 1 egg

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1/4 cup almond flour (optional)

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup white chocolate, melted (for drizzling)

• 1/4 cup freeze-dried raspberries, crushed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Cream the softened butter and powdered sugar together until light and fluffy.

3. Add the egg and vanilla extract, mixing well until fully incorporated.

4. In a separate bowl, whisk together the all-purpose flour, almond flour (if using), baking powder, and salt.

5. Gradually add the dry ingredients into the wet mixture, mixing until a smooth dough forms.

6. Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out cookies and place them on the prepared baking sheet.

7. Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on a wire rack.

8. Once cooled, drizzle the melted white chocolate over the cookies and sprinkle with crushed freeze-dried raspberries.

Servings and Timing

• Servings: Approximately 24 cookies

• Prep time: 20 minutes

• Cook time: 10-12 minutes

• Total time: 30-35 minutes

Variations

• Substitute the freeze-dried raspberries with other freeze-dried fruits, such as strawberries or blueberries, for a different twist.

• For a vegan version, replace the butter with a vegan alternative and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Storage/Reheating

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies (without the chocolate drizzle) in a freezer-safe container for up to 2 months. Thaw and drizzle with chocolate when ready to enjoy.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries are not ideal for this recipe, as they can add excess moisture. Freeze-dried raspberries provide the best texture and flavor.

Can I substitute white chocolate with dark chocolate?

Yes, dark chocolate will provide a richer flavor that contrasts nicely with the sweetness of the cookie.

Are these cookies gluten-free?

The basic recipe is not gluten-free, but you can substitute all-purpose flour with a gluten-free flour blend.

How do I prevent the cookies from spreading too much?

Chill the dough for 20-30 minutes before baking to help the cookies retain their shape.

Can I make these cookies ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 2 days before baking.

How do I get the cookies to hold their shape?

Ensure your dough is firm, and use a cookie cutter to get a neat heart shape. Chilling the dough helps too.

Can I make these cookies without almond flour?

Yes, you can omit the almond flour and use only all-purpose flour.

How do I store these cookies?

Store in an airtight container at room temperature for up to a week, or freeze for longer storage.

Can I add more raspberries to the dough?

Yes, you can add additional freeze-dried raspberries to the dough for an extra burst of flavor.

What’s the best way to melt the white chocolate?

Melt the white chocolate gently in the microwave or over a double boiler to avoid burning it.

Conclusion

These White Chocolate Raspberry Heart Cookies are the perfect combination of flavor and fun. With their delicate sweetness and the burst of fruity raspberry, they make for an irresistible treat. Whether you’re celebrating a special occasion or just indulging in a sweet snack, these cookies are sure to delight!

White Chocolate Raspberry Heart Cookies

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These White Chocolate Raspberry Heart Cookies are a delightful blend of creamy white chocolate and sweet-tart raspberries, perfect for romantic occasions or just a sweet treat. With a buttery base, melt-in-your-mouth texture, and beautiful heart shapes, these cookies are a true indulgence.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 30 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 cup almond flour (optional)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup white chocolate, melted (for drizzling)
• 1/4 cup freeze-dried raspberries, crushed

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Instructions

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Cream butter and powdered sugar until light and fluffy.
• Add egg and vanilla, mix well.
• In a separate bowl, combine dry ingredients, then mix with wet ingredients until smooth.
• Roll dough out to 1/4-inch thickness, cut into heart shapes, and place on baking sheet.
• Bake for 10-12 minutes or until edges are golden.
• Cool, then drizzle with melted white chocolate and sprinkle with crushed raspberries.

Notes

• Chill dough for 20-30 minutes to prevent spreading.
• Store in an airtight container at room temperature for up to 1 week.
• Freeze for up to 2 months without the chocolate drizzle.