If you’re a cookie lover searching for something delightfully vibrant and utterly delicious, this Raspberry Cookies Recipe is about to become your new favorite treat. With soft, buttery centers and a burst of tart raspberry mingling with creamy white chocolate in every bite, these cookies are as visually stunning as they are irresistible. Perfect for picnics, cozy tea breaks, or simply whenever you crave a pop of color and fruity flavor, these cookies have quickly earned a regular spot in my baking rotation. Trust me: once you taste them, you’ll want to make them again and again!
Ingredients You’ll Need
The ingredient list for this Raspberry Cookies Recipe is beautifully simple, yet every item brings something distinctive to the table—whether it’s richness, structure, sweetness, or that classic berry tartness. Here’s how each component shines:
- Unsalted butter: Softened butter ensures these cookies bake up tender, rich, and ultra-flavorful.
- Granulated sugar: Adds classic sweetness and helps create those perfectly crisp cookie edges.
- Light brown sugar, packed: Contributes softness, a little caramel flavor, and chewy texture.
- Large egg: Binds everything together for a smooth, cohesive dough.
- Vanilla extract: A touch of fragrance that rounds out the berry and white chocolate notes.
- All-purpose flour: Gives structure and that irresistible classic cookie bite.
- Baking soda: Helps the cookies spread just enough and achieve the ideal texture.
- Salt: Balances the sweetness and enhances every other flavor.
- Freeze-dried raspberries (crushed slightly): The star of the show—providing bold color, concentrated berry flavor, and a unique chewy-tart texture.
- White chocolate chips: Pockets of creamy sweetness to complement the tart raspberry zing and add melty richness.
How to Make Raspberry Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. This simple step ensures the cookies bake evenly and lift off the pan with ease. While the oven heats, you can gather your ingredients and get organized for a smooth baking experience.
Step 2: Cream the Butter and Sugars
In a large bowl, use a hand mixer or stand mixer to beat together the softened butter, granulated sugar, and packed brown sugar. Cream these until the mixture is light, fluffy, and looks a little pale—about 2 to 3 minutes. This process creates little air pockets for lovely, soft cookies and ensures thorough sugar distribution.
Step 3: Add Egg and Vanilla
Now add the egg and vanilla extract. Mix until everything is well combined. This step brings the dough together and infuses each cookie with gentle vanilla warmth. Scrape down the sides of the bowl to make sure every ingredient gets incorporated.
Step 4: Whisk and Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this flour mixture to the wet ingredients, stirring gently after each addition. Stop mixing once you don’t see patches of flour; overmixing can make the cookies tough.
Step 5: Fold in Raspberries and White Chocolate
Gently stir in the crushed freeze-dried raspberries and white chocolate chips. Fold them in with a spatula, making sure the raspberries are distributed throughout the dough for pops of color and flavor in every bite.
Step 6: Scoop and Bake
Using a tablespoon or cookie scoop, drop evenly sized balls of dough onto your parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the edges turn lightly golden and the centers still look soft. Keep a close eye—these cookies go from perfect to overbaked quickly.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes—they’ll finish setting up during this time. Then, carefully transfer them to a wire rack to cool completely. Your kitchen will smell heavenly, so good luck waiting! Pour a glass of milk or brew a cup of tea, and dive right in.
How to Serve Raspberry Cookies Recipe
Garnishes
While these cookies are naturally eye-catching, a sprinkle of extra crushed freeze-dried raspberry dust or a light drizzle of melted white chocolate takes them over the top. For a festive occasion, edible gold dust can add a fun, luxurious flair.
Side Dishes
This Raspberry Cookies Recipe is delightful alongside a scoop of vanilla ice cream, a dollop of whipped cream, or paired with fresh seasonal berries. For a truly indulgent moment, serve with a latte, herbal tea, or a sparkling lemonade.
Creative Ways to Present
For gifting, stack a few cookies and tie them with a ribbon or pack them in a pretty box lined with parchment. Arrange them on a tiered stand with other colorful cookies for a cheerful dessert table, or serve them as part of a summer brunch spread for an instant hit.
Make Ahead and Storage
Storing Leftovers
Store cookies in an airtight container at room temperature for up to five days. Layering them with parchment between stacks helps preserves their shape and stops any sticking, especially if you have a warm kitchen.
Freezing
You can freeze these cookies both as dough or once baked. To freeze the dough, scoop out cookie-sized portions, lay them on a tray to freeze solid, and then transfer to a sealed bag or container. Baked cookies freeze well too—separate each layer with parchment and use a zip-top bag. They’ll keep for up to two months.
Reheating
If enjoying from the freezer, let cookies thaw at room temperature or pop them in a 300°F oven for a few minutes—this revives their fresh-baked aroma and soft centers. For extra gooeyness, a very brief stint (10 seconds) in the microwave does wonders.
FAQs
Can I use fresh raspberries instead of freeze-dried?
Fresh raspberries aren’t recommended for this Raspberry Cookies Recipe, as they release too much moisture, which can make the cookies soggy and change the dough’s consistency. Stick with freeze-dried for bright flavor and picture-perfect results.
Can I substitute the white chocolate chips with something else?
Absolutely! Swap white chocolate chips for dark or milk chocolate chips if you prefer. Dark chocolate adds a bittersweet contrast that pairs beautifully with tart raspberries.
What’s the best way to crush freeze-dried raspberries?
Place the freeze-dried raspberries in a zip-top bag and gently crush them with a rolling pin or your hands. Aim for a mix of small shards and powder to create color flecks and bursts of flavor throughout your cookies.
Can I double this Raspberry Cookies Recipe?
Yes! This recipe doubles beautifully—just make sure to mix the dough thoroughly and bake in batches to avoid crowding the oven. Perfect for bake sales, parties, or sharing with everyone you love.
How do I know when the cookies are done?
The cookies are ready when the edges are lightly golden but the centers still look a bit soft. They’ll continue to firm up as they cool, so don’t overbake or you’ll miss out on that chewy, gooey perfection.
Final Thoughts
If you’re looking for a homemade treat that delivers both show-stopping looks and unforgettable flavor, don’t let this Raspberry Cookies Recipe pass you by. It’s easy, fast, and always a crowd-pleaser. Set aside just under half an hour and see for yourself why these are always the first cookies to disappear at my house!
Print
Raspberry Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delightful Raspberry Cookies are a perfect blend of sweet and tart flavors. With the crunch of freeze-dried raspberries and the creaminess of white chocolate, these cookies will be a hit at any gathering or as a special treat for yourself.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-Ins:
- 1/2 cup freeze-dried raspberries (crushed slightly)
- 3/4 cup white chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, stirring until combined.
- Add Mix-Ins: Gently fold in the crushed freeze-dried raspberries and white chocolate chips.
- Bake: Scoop dough onto the baking sheet and bake for 10 to 12 minutes until lightly golden.
- Cool and Serve: Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- You can substitute white chocolate chips with dark chocolate for a richer flavor.
- Avoid using fresh raspberries as they add too much moisture.
- Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
