Missing this month’s Signature Cookie?! Don’t fret, we’ve got the recipe for you! Whip up a batch of these delightful cookies and bake your worries away.

Lemon, Raspberry and White Chocolate Chip Cookies-

3/4 C. Butter, melted
1/2 C. Sugar
1 C. Brown sugar
2 tsp. Vanilla
2 Eggs
Zest of 2 lemons
Juice of 1 lemon
1/2 tsp. Salt
1 tsp. Baking soda
2 tsp. Corn starch
2 C. Plus 2 Tbl. Flour
*1 oz. freeze dried raspberries, slightly crushed
1 1/2 C. White chocolate chips

Preheat oven to 350. Cream together butter, sugar, brown sugar and vanilla. Once combined, add in eggs, lemon zest and juice. Finally add the remaining dry ingredients and stir until just combined. Refrigerate dough 30 minutes. Once chilled, scoop even size portions onto a line baking sheet. Bake for 8-10 minutes, or until slightly golden around edges. Allow to cool slightly and enjoy!

*Jess likes the ones from Trader Joes.

A special THANK YOU to Jess Wood, our favorite sugar magician, for sharing her recipe with us!