White Chocolate Raspberry Thins
- 25m Prep Time
- 12m Cook Time
- 57m Ready In
These delicate cookies get a beautiful pink hue and fruity flavor from freeze-dried raspberries. Drizzled with white chocolate, they are a sweet treat perfect for any occasion.
Ingredients
- 591 ml freeze-dried raspberries
- 591 ml all-purpose flour
- 2.46 ml baking powder
- 1.23 ml kosher salt
- 237 ml unsalted butter at room temperature
- 177 ml sugar
- 1 large egg
- 7.39 ml pure vanilla extract
- white chocolate melted, for serving
- 227 g bittersweet chocolate chips
- freeze-dried strawberries
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 446 mg
- Iron: 16 mg
- Magnesium: 90.9 mg
- Phosphorus: 695 mg
- Potassium: 714 mg
- Zinc: 3.69 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 591 ml freeze-dried raspberries
- 591 ml all-purpose flour
- 2.46 ml baking powder
- 1.23 ml kosher salt
- 177 ml sugar
- 1 large egg
- 7.39 ml pure vanilla extract
- 227 g bittersweet chocolate chips
- freeze-dried strawberries
Prepare
- 237 ml unsalted butter, at room temperature
- white chocolate, melted, for serving
Let's Cook
-
Step 1.
In a food processor, finely grind 2½ cups freeze-dried raspberries until you have a scant ½ cup of powder. In a large bowl, whisk together the raspberry powder, 2½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon kosher salt; set aside.
-
Step 2.
Using an electric mixer, beat 1 cup (2 sticks) unsalted butter at room temperature and ¾ cup sugar in another large bowl on medium speed until light and fluffy, about 3 minutes. Beat in 1 large egg, then 1½ teaspoons pure vanilla extract. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
-
Step 3.
Shape the dough into 2 logs. Using your hands or 2 clean rulers placed alongside each log, press each log into a squared-off shape about 2 inches wide. Wrap each log in plastic wrap and freeze for 20 minutes.
-
Step 4.
While the dough chills, heat the oven to 350°F. Line 2 baking sheets with parchment paper. After freezing, slice the dough crosswise into ⅛-inch-thick squares and transfer to the prepared baking sheets, spacing them 2 inches apart.
-
Step 5.
Bake, rotating the positions of the baking sheets halfway through, until the cookies are light golden brown around the edges, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
-
Step 6.
Once the cookies are cool, drizzle with melted white chocolate and sprinkle with crushed freeze-dried raspberries.