White Chocolate Raspberry Heart Cookies
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.
- 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
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.
