White Chocolate Raspberry Thins are sophisticated, melt-in-your-mouth cookies that combine buttery shortbread with sweet white chocolate and tart dried raspberries. These delicate wafer-thin cookies are crispy, elegant, and absolutely addictive with their perfect balance of flavors and textures. The white chocolate adds creamy sweetness while the raspberries provide bright, fruity bursts that cut through the richness. Sliced impossibly thin before baking, these cookies have a refined appearance that makes them perfect for tea parties, bridal showers, holiday cookie platters, or any occasion where you want to impress with homemade treats. Despite their fancy appearance, they’re surprisingly simple to make using a technique where you form a log, chill it, then slice and bake. The result is dozens of uniform, bakery-quality cookies that look like they came from an upscale patisserie.
Serving Quantity: 48 cookies
Preparation Time: 20 minutes
Cooking Time: 12 minutes per batch
Total Time: 3 hours (including chilling time)
Ingredients:
- 1 cup unsalted butter (softened)
- Three-quarters cup powdered sugar
- 1 teaspoon vanilla extract
- Quarter teaspoon almond extract
- 2 cups all-purpose flour
- Quarter teaspoon salt
- Three-quarters cup white chocolate chips
- Half cup dried raspberries (chopped)
- 1 tablespoon raspberry jam
- 2 tablespoons coarse sugar (for rolling)
- Pink food coloring (optional, just a few drops)
Nutrition Information (Per Cookie):
- Calories: 75
- Protein: 1g
- Carbohydrates: 9g
- Fat: 4g
- Sugar: 5g
- Sodium: 15mg
- Fiber: 0g
- Cholesterol: 10mg
1. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for about 2 minutes until light and fluffy. The butter should be at room temperature for easy creaming. Add the powdered sugar and continue beating for another 2 to 3 minutes until the mixture is pale and creamy. The sugar should be completely incorporated with no graininess remaining. Add the vanilla extract and almond extract, beating until combined. The almond extract enhances the overall flavor and pairs beautifully with both white chocolate and raspberry.
2. Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt. This ensures the salt is evenly distributed throughout the dough. Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Don’t overmix or the cookies will be tough. The dough should come together and look slightly crumbly but hold together when pressed. If the dough seems too soft, you can add an extra tablespoon of flour.
3. Add Mix-Ins
Gently fold in the white chocolate chips and chopped dried raspberries using a rubber spatula or wooden spoon. Make sure they’re distributed evenly throughout the dough. If you’re using food coloring for a pink tint, add just 2 to 3 drops now and fold until the color is evenly distributed. The pink color is optional but adds a pretty touch that emphasizes the raspberry flavor. Mix in the raspberry jam, which adds moisture and intensifies the berry flavor.
4. Form the Cookie Log
Turn the dough out onto a large piece of plastic wrap or parchment paper. Shape it into a log about 12 inches long and 2 inches in diameter. Try to make it as uniform as possible so your cookies will be the same size. Roll the log tightly in the plastic wrap, twisting the ends to seal. For perfectly round cookies, place the wrapped log inside a paper towel tube that’s been cut lengthwise and taped back together. This keeps the log from flattening on one side as it chills. Refrigerate for at least 2 hours or up to 3 days. The dough must be very firm for clean slicing.
5. Prepare for Baking
When ready to bake, preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats. Remove the chilled dough log from the refrigerator and unwrap it. Spread the coarse sugar on a cutting board or plate. Roll the log in the sugar, pressing gently so the sugar adheres to the outside. This creates a sparkly, crunchy edge on each cookie. Let the log sit at room temperature for about 5 minutes to make slicing easier.
6. Slice the Cookies
Using a sharp knife, slice the log into very thin rounds, about one-eighth inch thick. The thinner the better for these delicate cookies. Wipe your knife clean between cuts if the dough starts to stick. You should get about 48 cookies from one log. If the dough becomes too soft while slicing, return it to the refrigerator for 10 minutes to firm up again. Arrange the sliced cookies on your prepared baking sheets, spacing them about one inch apart. They don’t spread much, so you can fit quite a few on each sheet.
7. Bake Until Golden
Bake for 10 to 12 minutes, rotating the baking sheets halfway through for even browning. The cookies should be set and just barely starting to turn golden around the edges. The centers will still look slightly soft, which is fine as they firm up during cooling. Don’t overbake or they’ll be too hard and lose their delicate texture. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. They’re very fragile when hot. Transfer to a wire rack to cool completely.
Tips for Perfect White Chocolate Raspberry Thins
Make sure your butter is properly softened to room temperature, not melted. It should be soft enough to leave an indent when pressed but still hold its shape. Chop the dried raspberries into small pieces so they distribute evenly and don’t create thick spots that prevent clean slicing. If your dried raspberries are very hard, soak them in hot water for 5 minutes, then drain and pat completely dry before chopping. Use a sharp, thin-bladed knife for slicing. A serrated knife can work well too. Dip the knife in hot water and wipe dry between cuts for the cleanest slices. For even more raspberry flavor, use freeze-dried raspberries crushed into a powder and add 2 tablespoons to the dough along with the flour. These cookies can be made ahead and the dough log frozen for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil. Slice and bake directly from frozen, adding 1 to 2 minutes to the baking time. Dark chocolate chips can replace white chocolate for a different flavor profile. The contrast with raspberry is equally delicious. Add a teaspoon of lemon zest to the dough for extra brightness that complements the raspberry beautifully. For a decorative finish, drizzle cooled cookies with melted white chocolate and sprinkle with crushed freeze-dried raspberries. Store cooled cookies in an airtight container with parchment paper between layers for up to one week. They stay crispy if properly stored. These cookies are perfect for gifting. Arrange them in a decorative tin lined with tissue paper for a beautiful homemade present. Make a double batch of dough and form two logs. Bake one now and freeze the other for fresh cookies anytime. If the edges brown too quickly, reduce your oven temperature to 325 degrees and bake a minute or two longer. For a fancier presentation, sandwich two cookies together with a thin layer of raspberry buttercream or white chocolate ganache. The coarse sugar on the edges adds wonderful crunch, but you can skip it if you prefer a smoother appearance. Raw or turbinado sugar works best for this.
