Description
White Chocolate Raspberry Sourdough Cookies Inspired by Scones bring together the rich, tangy flavor of sourdough and the comforting sweetness of white chocolate with fresh or frozen raspberries. This recipe captures the cozy charm of bakery-style scones in a soft, chewy cookie form. You’ll find a complete list of ingredients, step-by-step instructions, and helpful baking tips to ensure perfect results every time. These cookies balance the mild tang of sourdough discard with creamy white chocolate pockets and bright raspberry bursts, making them an irresistible treat to serve with tea or coffee, or to share with friends and family.
Ingredients
Instructions
1. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, then beat in egg and vanilla extract until smooth.
2. Stir in sourdough discard until fully incorporated and mixture is even in texture.
3. In a separate bowl, whisk together all-purpose flour, baking soda, and salt, then add to wet ingredients in two batches, mixing on low speed until a soft dough forms.
4. Gently fold in white chocolate chunks and raspberries, taking care not to overmix or break the berries.
5. Cover the dough and refrigerate for 30 to 45 minutes to firm up.
6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop dough into 1.5 tablespoon portions and space 2 inches apart on prepared sheets.
7. Bake one tray at a time for 10 to 12 minutes, until edges are lightly golden and centers remain soft.
8. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cookie
Keywords: white chocolate cookies, raspberry sourdough, sourdough cookies, scones inspired cookies, baking recipe, dessert cookies, berry cookies, raspberry cookies