Introduction
Holiday Raspberry White Chocolate Soft Cookies are tender, buttery treats inspired by the classic soft cookies once found in festive Christmas tins. These cookies are delicate, lightly sweet, and rich without being heavy, making them perfect for holiday gatherings or cozy winter afternoons. The bright flavor of raspberry jam pairs beautifully with creamy white chocolate, creating a soft cookie that melts in your mouth with every bite. While festive enough for celebrations, they are light enough to enjoy even after the holidays.
Ingredients
- 1 cup (225 g) butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- â…“ cup raspberry jam (seedless preferred)
- ½ cup white chocolate chips or chopped white chocolate
- 1 teaspoon vanilla extract (optional but recommended)
Equipment Needed
- Large mixing bowl
- Hand mixer or wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Small spoon or cookie scoop
Preparation Method
- Prepare the Dough
In a large mixing bowl, cream the softened butter and sugar together until pale, fluffy, and smooth. This step is important for creating a soft cookie texture. Add the egg and mix until fully incorporated. Stir in the vanilla extract if using. - Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing gently until a soft dough forms. Do not overmix, as this can make the cookies dense. - Add Raspberry and White Chocolate
Gently fold in the raspberry jam, allowing it to streak through the dough without fully blending. This creates a beautiful marbled effect and pockets of fruity flavor. Fold in the white chocolate pieces evenly. - Chill the Dough
Cover the dough and refrigerate for 30–45 minutes. Chilling helps the cookies hold their shape and keeps them soft and thick during baking. - Shape and Bake
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. Scoop tablespoons of dough and place them on the baking sheet, leaving space between each cookie. Bake for 10–12 minutes, until the edges are just set and the centers remain soft. - Cooling
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. They will continue to set but remain soft inside.
Baking Tips
- For extra softness, slightly underbake the cookies.
- Use high-quality white chocolate for the best creamy flavor.
- Seedless raspberry jam gives a smoother texture, but jam with seeds adds rustic charm.
Flavor Variations
- Substitute strawberry or cherry jam for a different fruity twist.
- Add lemon zest for a bright, fresh note.
- Drizzle melted white chocolate over cooled cookies for a festive finish.
History and Inspiration
Soft holiday cookies have long been a tradition in many homes, especially during winter celebrations. Raspberry and white chocolate gained popularity as a pairing in modern baking due to their balance of sweetness and gentle tartness. This recipe combines nostalgic softness with a lighter, fresher flavor suitable for the New Year.
Nutritional Highlights (Approximate per Cookie)
- Calories: 150–170
- Fat: 8 g
- Carbohydrates: 20 g
- Protein: 2 g
- Sugar: 10 g
Serving Suggestions
Serve these cookies with hot tea, coffee, or warm milk. They also make excellent edible gifts when packed in decorative tins or boxes lined with parchment paper.
Conclusion
Holiday Raspberry White Chocolate Soft Cookies are a perfect balance of tradition and light indulgence. Their soft texture, creamy sweetness, and fruity brightness make them irresistible for both holiday celebrations and everyday treats. Whether shared with family or enjoyed quietly at home, these cookies bring warmth and joy in every bite.