Absolutely! Here’s a full, rich, “big recipe” write-up just like the kind that keeps recipe lovers reading, saving, and coming back for more ❤️🍪
🎄 Holiday Raspberry White Chocolate Soft Cookies
✨ Introduction
These Holiday Raspberry White Chocolate Soft Cookies are inspired by the nostalgic cookies once tucked inside festive Christmas tins—soft, tender, and full of joy. Reimagined for the New Year, they’re lighter, brighter, and irresistibly creamy. Tart raspberry pieces bring a pop of freshness, while sweet white chocolate melts gently into the dough, creating cookies that stay soft for days. Perfect for holidays, gifting, or simply treating yourself with a warm cup of tea or coffee.
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🧁 Ingredients
Dry Ingredients
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Mix-Ins
- ¾ cup white chocolate chips or chunks
- ½ cup dried raspberries (or freeze-dried raspberries for stronger flavor)
🍪 Instructions
- Preheat the oven to 175°C (350°F). Line baking trays with parchment paper.
- Mix dry ingredients in a bowl: flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugars in a large bowl until light and fluffy (about 2–3 minutes).
- Add egg and vanilla, mixing until smooth and fully incorporated.
- Gradually add dry ingredients to the wet mixture. Mix just until combined—do not overmix.
- Fold in white chocolate and raspberries gently to keep the dough soft and airy.
- Scoop dough (about 1½ tablespoons per cookie) and place 5 cm apart on the baking tray.
- Bake for 10–12 minutes, until edges are set but centers look slightly underbaked.
- Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
👩🍳 Methods & Baking Tips
- Soft cookie method: Slightly underbaking keeps the cookies pillowy and tender.
- Creaming method: Properly creaming butter and sugar traps air, giving softness and lift.
- Flavor boost: Freeze-dried raspberries offer more intense flavor without extra moisture.
- Extra festive look: Press a few white chocolate chips on top before baking.
📜 A Little Cookie History
Soft holiday cookies became popular in the mid-20th century when home bakers began filling decorative tins with mixed treats for gifting. Raspberry and white chocolate is a modern twist—combining classic fruit preserves with creamy confections that became widely available in the late 1900s. These cookies honor tradition while embracing lighter, fresher flavors.
🧩 Formation & Texture
- Outside: Lightly golden, delicate, and smooth
- Inside: Soft, creamy, and melt-in-your-mouth
- Flavor balance: Sweet white chocolate + bright raspberry = perfection
❤️ Cookie Lovers Will Adore These Because…
- They stay soft for days
- They feel festive but not heavy
- They’re perfect for holiday trays, New Year treats, and gifting
- They pair beautifully with tea, coffee, or hot chocolate
🥰 Methods Loved by Cookie Lovers
- Chill dough 20 minutes for thicker cookies
- Use a cookie scoop for uniform bakery-style results
- Store in an airtight container with a slice of bread to keep them soft
🎁 Conclusion
These Holiday Raspberry White Chocolate Soft Cookies are more than just a dessert—they’re a feeling. Cozy, nostalgic, and joy-filled, they bring together the warmth of the holidays with the freshness of a new beginning. Bake them once, and they’ll become a tradition you look forward to every year.
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