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White Chocolate Raspberry Heart Cookies

Delicious heart-shaped cookies with a delightful blend of creamy white chocolate and tart raspberries, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup almond flour (optional) adds flavor and texture
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Decoration
  • 1/2 cup white chocolate, melted for drizzling
  • 1/4 cup freeze-dried raspberries, crushed

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
  3. Add the egg and vanilla extract, mixing until well combined.
  4. In another bowl, combine all-purpose flour, almond flour (if using), baking powder, and salt. Stir until evenly mixed.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Roll out the dough to about 1/4 inch thick on a floured countertop and cut out cookies using a heart-shaped cookie cutter.
Baking
  1. Place the cut cookies on the prepared baking sheets, leaving space between each one.
  2. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  3. Let the cookies cool on a wire rack.
Decorating
  1. Melt the white chocolate in a microwave-safe bowl and drizzle it over the cooled cookies.
  2. Sprinkle crushed freeze-dried raspberries on top for decoration.

Notes

Store cookies in an airtight container at room temperature for up to five days. For long-term storage, freeze cookies with layers of parchment paper for up to three months.