Name: Raspberry Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 ½ cups all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; ¾ cup freeze-dried raspberries (lightly crushed); ½ cup white chocolate chips (optional)

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If you’re dreaming of a chewy, buttery treat studded with bursts of tangy fruit, then this Raspberry Cookies Recipe is about to become your new favorite! Every bite is a delightful mix of golden edges, soft centers, and vibrant flecks of raspberry, all complemented by creamy white chocolate chips. These cookies come together in less than thirty minutes, yet taste like something straight from your favorite bakery. Whether you’re making them for a special occasion or a cozy afternoon pick-me-up, these raspberry cookies are as charming as they are delicious.

Ingredients You’ll Need

The beauty of this Raspberry Cookies Recipe lies in a handful of essential ingredients, each one playing a big role in the final cookie. From creamy butter to tart freeze-dried raspberries, let’s break down what makes each addition so important for that amazing flavor and perfect cookie texture.

Unsalted butter: Softened butter creates a wonderfully tender and rich base for these cookies, ensuring a melt-in-your-mouth texture.
Granulated sugar: Adds just the right amount of sweetness and helps the edges bake up beautifully golden.
Large egg: Binds the dough together while adding just the right touch of moisture and chewiness.
Vanilla extract: Enhances all the flavors and brings a warm, comforting aroma to every bite.
All-purpose flour: Provides structure so the cookies hold their shape without losing any tenderness.
Baking powder: Gives the cookies a gentle lift, helping them stay soft and a little puffy in the center.
Salt: Just a pinch balances out the sweetness and makes the raspberry flavor pop.
Freeze-dried raspberries (lightly crushed): Deliver bright, zippy bursts of fruit, and their texture means no soggy cookies!
White chocolate chips (optional): Creamy and sweet, they create a wonderful contrast to the tart raspberries.

How to Make Raspberry Cookies Recipe

Step 1: Prepare Your Baking Sheet

Start by preheating your oven to 350°F (175°C) for even baking. Line a baking sheet with parchment paper so your cookies come off easily and don’t stick. This little prep step also makes cleanup a breeze.

Step 2: Cream Butter and Sugar

In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Beat them together with a hand mixer or stand mixer until the mixture is light, fluffy, and almost cloud-like in texture. This step is the secret to those incredibly tender cookies!

Step 3: Add Wet Ingredients

Crack in the large egg and pour in the vanilla extract. Mix until everything is nicely combined. The dough should become a little creamier and even more inviting with each swirl of your spoon or mixer.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the baking powder and salt are distributed evenly—that way, every cookie is perfectly risen with just a hint of saltiness to balance the fruit.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix here! You want your Raspberry Cookies Recipe dough to stay as tender as possible, so mix just until the last bit of flour disappears.

Step 6: Fold in Raspberries and Chocolate

Gently fold in the lightly crushed freeze-dried raspberries and white chocolate chips. Folding gently keeps the raspberries in pretty little flecks and avoids turning your dough all pink—unless you want that extra berry color!

Step 7: Shape and Bake

Scoop out tablespoon-sized portions of dough and roll them into balls. Place each cookie ball about 2 inches apart on your prepared baking sheet. Bake in your preheated oven for 10 to 12 minutes, or until the edges are just golden and centers look set but still soft. Let the cookies cool for 5 minutes on the tray, then transfer to a rack to cool completely.

How to Serve Raspberry Cookies Recipe

Garnishes

If you want these cookies to look as irresistible as they taste, try a quick dusting of powdered sugar, a drizzle of melted white chocolate, or even a little extra sprinkle of freeze-dried raspberries on top. These easy garnishes make them perfect for gifting or special occasions.

Side Dishes

Pair your raspberry cookies with a cup of hot tea, chai, or a frothy latte for a truly cozy experience. For an extra treat, serve alongside fresh berries or even a scoop of vanilla ice cream, letting those fruity, creamy flavors play off each other.

Creative Ways to Present

This Raspberry Cookies Recipe is stunning arranged on a tiered cake stand at brunch, packed into a cute tin for gifting, or used to top an ice cream sundae bar. Try sandwiching two cookies with a dollop of raspberry jam or lemon curd for an extra fancy touch at parties or bake sales!

Make Ahead and Storage

Storing Leftovers

Once cooled, these cookies stay fresh in an airtight container at room temperature for up to 5 days. Just make sure the lid is on tight so those chewy centers and bright flavors stick around as long as possible.

Freezing

This Raspberry Cookies Recipe freezes beautifully. Place cooled cookies in a zip-top freezer bag or container with parchment between layers. Pop them in the freezer for up to three months. When you need a sweet treat, just let them thaw at room temperature—no one will guess they weren’t baked today!

Reheating

If you’d like to recapture that just-baked warmth, pop a cookie in the microwave for about 10 seconds, or heat a small tray of cookies in a low oven for a few minutes. The chocolate melts slightly and the aroma will fill your kitchen all over again.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries contain a lot more moisture and could make your cookies soggy or bleed color, so freeze-dried raspberries really are the secret weapon here. If you only have fresh, try drying them out slightly or blotting gently before adding—and be ready for softer cookies.

Why are my cookies spreading too much?

If your butter was too soft or the dough was overmixed, cookies can spread a little more than you’d like. Try chilling the dough for 30 minutes before baking to help them hold their wonderful, chunky shape.

What if I don’t have white chocolate chips?

No worries! The Raspberry Cookies Recipe is still delicious without them, but you can swap in milk or dark chocolate chips for a flavor twist. Or leave out the chocolate for the purest fruit-forward flavor.

How can I make these cookies gluten-free?

Simply use your favorite 1-to-1 gluten-free all-purpose flour blend. The raspberry flavor and crumb will still shine, and nobody will notice they’re gluten-free!

Can I make the dough ahead of time?

Yes, absolutely. Prepare the dough and refrigerate it for up to 48 hours before baking. Just scoop and bake as usual, maybe adding a minute or two to the bake time if the dough is chilled.

Final Thoughts

If you’re craving a colorful, bakery-worthy treat at home, this Raspberry Cookies Recipe is sure to brighten your day (and your dessert table). Each cookie is packed with flavor and perfect for sharing—or for keeping all to yourself. Give it a try, and don’t be surprised if it becomes your go-to sweet for every celebration, gift, or cozy night in!

Raspberry Cookies Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These delightful raspberry cookies are bursting with fruity flavor and a touch of sweetness from white chocolate chips. Perfectly tender and easy to make, they’re ideal for any occasion.

Ingredients

Scale

Ingredients:

1 cup unsalted butter (softened)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup freeze-dried raspberries (lightly crushed)
½ cup white chocolate chips (optional)

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Instructions

Preheat the oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
Add egg and vanilla: Mix in the egg and vanilla extract until fully combined.
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
Mix wet and dry: Gradually add dry ingredients to wet, mixing just until combined.
Add raspberries and chocolate: Gently fold in raspberries and white chocolate chips.
Form dough balls: Scoop tablespoon-sized portions, roll into balls, and place on baking sheet.
Bake: Bake for 10–12 minutes until edges are golden and centers are set.
Cool and enjoy: Allow to cool on sheet, then transfer to wire rack to cool completely.