Preheat your oven to 355°F (180°C) and line two baking sheets with parchment paper.

In a bowl, whisk together the flour, baking soda, salt, and raspberry powder. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer and a bowl), cream together the butter and sugar for 1-2 minutes or until smooth.

Add the egg, vanilla extract, and red food coloring (if using) to the butter-sugar mixture, and mix until paste-like in consistency.

Gradually add the dry flour mixture to the wet mixture and mix until well combined.

Fold in the white chocolate chips.

Using a tablespoon or cookie scoop, form the dough into 18 balls (35g each) and place them onto the prepared baking sheet, spacing them about 2 inches apart.

Bake one batch at a time for 11-12 minutes or until finished spreading and puffing up. The tops shouldn’t be shiny anymore and occasional cracks should form. Remove from the oven and drop the tray 2-3 times on a flat surface to deflate the cookies.

Let them cool on the baking sheet for 5 minutes. After, transfer the cookies to a wire rack to cool completely.