Dreamy Raspberry Cookies Recipe: Simply Sweet & Divine

Sweet and tangy raspberry cookies dance with buttery richness on your taste buds.

Soft, crumbly, and packed with vibrant raspberry flavor, these homemade cookies capture pure baking magic.

Each bite promises a delightful blend of sweet berries and tender dough.

The recipe brings together simple ingredients for an extraordinary treat.

Bakers of all skill levels can master these delectable morsels with ease.

Fresh raspberries or raspberry jam create incredible depth in every golden-edged cookie.

Prepare to fall in love with this irresistible dessert that transforms an ordinary moment into something extraordinary.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Calories: 154 kcal

Servings: 12

Raspberry Cookies Ingredient Breakdown

• All-Purpose Flour: Creates tender cookie base and provides essential structure.
• Baking Soda: Helps cookies rise and achieve perfect golden-brown edges.
• Salt: Enhances overall flavor and balances sweetness.

• Butter: Delivers rich, creamy flavor and creates soft cookie texture.
• Granulated Sugar, Brown Sugar: Provides sweetness and helps cookies develop beautiful caramelized edges.
• Egg: Binds ingredients together and adds moisture.
• Vanilla Extract: Introduces warm, aromatic background flavor.

• Fresh Raspberries: Adds vibrant, tangy burst of fruity freshness.
• White Chocolate Chips: Creates delightful creamy pockets and complements raspberry's tartness.
• Powdered Sugar (Optional): Provides elegant finishing touch and extra sweetness.

Raspberry Cookie Tools List

• Large Mixing Bowl: Essential for creaming butter and sugar, and combining wet ingredients smoothly.
• Separate Mixing Bowl: Perfect for whisking dry ingredients before incorporating them into the dough.
• Electric Mixer or Whisk: Helps cream butter and sugar to light, fluffy perfection.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Baking Sheets: Two lined with parchment paper or silicone mats ensure even cookie baking.
• Wire Rack: Allows cookies to cool completely without getting soggy.
• Tablespoon or Cookie Scoop: Helps create uniform cookie sizes.
• Whisk: Great for mixing dry ingredients and incorporating additions.

Let’s Bake Raspberry Cookies

• Fire Up the Oven

Crank your oven to a toasty 350F and line baking sheets with non-stick mats for cookie magic.

• Create the Cookie Base

Whip butter and sugars into a cloud-like mixture, then blend in egg and vanilla until silky smooth. Gently mix dry ingredients into the wet mix without overdoing it.

• Introduce Raspberry Surprise

Tenderly fold crushed raspberries into the dough, creating delightful bursts of fruity flavor throughout each cookie.

• Shape Delicious Morsels

Drop small dollops of dough onto prepared sheets, leaving room for cookie expansion.

• Bake to Perfection

slide the sheets into the oven and bake until edges turn golden and centers remain soft, around 10-12 minutes.

• Cool and Embellish

Let cookies rest briefly on baking sheets, then transfer to cooling rack. For an extra touch, drizzle with melted white chocolate or dust with powdered sugar.

Notes to Try for Raspberry Cookies

• Raspberry Raspberry Cookie Magic: Expert Tips & Twists
• Fruit Freshness Hack: Use fresh or frozen raspberries, but if using frozen, don't thaw them to prevent color bleeding and maintain texture integrity.
• Moisture Management: Pat raspberries gently with paper towels to remove excess liquid, preventing soggy cookie bottoms and ensuring crisp edges.
• Gluten-Free Transformation: Swap wheat flour with a 1:1 gluten-free baking blend for celiac-friendly cookies without compromising delicious taste.
• Vegan Variation: Replace butter with coconut oil, use a flax egg instead of regular egg, and select dairy-free white chocolate chips to create plant-based raspberry cookies.
• Storage Wisdom: Store cookies in an airtight container at room temperature for 3-4 days, separating layers with parchment paper to maintain their delicate raspberry-studded texture.

Serve Raspberry Cookies Sweetly

• Berry Dessert Companion: Pair these raspberry cookies with a scoop of vanilla bean ice cream for a delightful contrast of temperatures and textures.
• Breakfast Sweet Treat: Enjoy these cookies alongside a morning cappuccino or fresh fruit smoothie for a delectable breakfast indulgence.
• Elegant Dessert Plating: Arrange cookies on a rustic wooden board with fresh raspberries, mint leaves, and a light dusting of powdered sugar for a stunning presentation.
• Gifting Gourmet Touch: Package cooled cookies in clear cellophane bags tied with a ribbon for a homemade gift that looks professionally crafted and tastes absolutely delicious.

How to Store Raspberry Cookies

• Smart Storing Strategy: Keep cookies in an airtight container at room temperature for 3-4 days, separating layers with parchment paper to prevent sticking.
• Freezing Fresh Goodness: Wrap individual cookies in plastic wrap, place in freezer bags, and store up to 2 months. Thaw at room temperature for soft, delicious treats.
• Dough Preparation Hack: Prepare cookie dough in advance and refrigerate for up to 3 days or freeze unbaked dough balls for spontaneous baking moments.
• Moisture Management: Add a small piece of bread to the storage container to maintain cookie softness and prevent them from becoming dry or crispy.

Irresistible Raspberry Cookies Recipe

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4.7 from 23 reviews

• Total Time: 27 minutes
• Yield: 13 1x

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Description

Delightful raspberry cookies blend sweet berries with buttery shortbread for a classic dessert. Crisp edges and delicate raspberry centers make these treats perfect for afternoon tea or elegant gatherings.

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Ingredients

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• 1 ½ cups (190g) all-purpose flour
• ½ cup (115g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• ¼ cup (50g) brown sugar, packed
• 1 large egg, room temperature
• ½ cup (75g) fresh or freeze-dried raspberries, crushed gently
• ½ cup (90g) white chocolate chips or chunks (optional)
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt

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Instructions

1. Preparation: Preheat oven to 350F (175C) and line two baking trays with parchment paper for seamless cookie release.
2. Creaming: Vigorously blend butter and sugars until light and fluffy, creating a smooth base for the cookie dough.
3. Wet Ingredients: Integrate egg and vanilla essence, mixing until completely harmonized and uniform in texture.
4. Dry Mixture: Gently sift flour, baking soda, and salt together, forming a delicate dry ingredient foundation.
5. Dough Formation: Merge dry ingredients with wet mixture, stirring minimally to preserve the cookie’s tender crumb, then carefully fold in crushed raspberries and white chocolate chips.
6. Portioning: Scoop uniform dough mounds onto prepared baking sheets, spacing generously to allow proper spreading during baking.
7. Baking: Slide trays into preheated oven, baking 10-12 minutes until edges transform to a golden hue while centers remain slightly soft.
8. Cooling: Allow cookies to rest on baking sheets for five minutes, then transfer to wire rack for complete cooling and structural stabilization.
9. Finishing: Optionally embellish with a delicate white chocolate drizzle or a whisper of powdered sugar for an elegant presentation.

Notes

• Prevent Overworking Dough: Mix ingredients minimally to keep cookies tender and prevent tough, dense texture.
• Manage Raspberry Moisture: Gently fold crushed raspberries to avoid excess liquid that could make dough too wet and spread cookies.
• Ensure Even Baking: Space cookie dough consistently and use middle oven rack for uniform golden edges and soft centers.
• Temperature Control: Allow cookies to rest on baking sheet after removing from oven to help them set and maintain delicate structure.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 153
• Sugar: 10 g
• Sodium: 38 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 18 mg