Begin by beating 10 tablespoons of softened unsalted butter in a large mixing bowl until it’s creamy and smooth, about 1-2 minutes. Gradually add 1 ¼ cups of granulated sugar and mix until light and fluffy.

In a separate bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt until well blended. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.

Gently fold in ⅔ cup of frozen raspberries and ¾ cup of white chocolate chips into the dough.

Using a cookie scoop, portion the dough into balls and place them on a parchment-lined baking tray. Cover and freeze for about 15 minutes.

Preheat your oven to 350ºF (180ºC). Bake the chilled dough balls for 10-12 minutes or until edges are lightly golden.

Allow cookies to cool for about 5 minutes on the tray before transferring to a wire rack. Prepare the glaze and drizzle over the cooled cookies.