Raspberry Cookies are soft, buttery, and bursting with the tangy sweetness of fresh or dried raspberries. Perfect for tea parties, holiday gatherings, or a quick dessert, these cookies offer a delightful fruity twist on traditional favorites. With their beautiful color and irresistible flavor, they’re sure to impress anyone who takes a bite.
Why You’ll Love This Recipe
- Combines the sweet and tangy flavor of raspberries with a soft, buttery cookie base.
- Visually stunning with vibrant raspberry speckles.
- Simple to make with fresh or dried raspberries.
- Easily customizable with mix-ins like white chocolate or nuts.
- Perfect for any occasion, from casual snacking to elegant desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Fresh or dried raspberries
- Optional: white chocolate chips, chopped nuts, or lemon zest
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in Raspberries: Gently fold in fresh or dried raspberries. If using fresh raspberries, be careful not to overmix to prevent them from breaking apart completely.
- Shape and Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes about 24 cookies
- Preparation Time: 15 minutes
- Baking Time: 12 minutes per batch
- Total Time: 30-40 minutes
Variations
- White Chocolate Raspberry Cookies: Add white chocolate chips for a creamy contrast.
- Nutty Delight: Fold in chopped almonds, pecans, or hazelnuts for extra crunch.
- Lemon Raspberry: Add lemon zest or a splash of lemon juice for a zesty flavor boost.
- Gluten-Free: Use a gluten-free flour blend to make these cookies suitable for gluten-sensitive diets.
- Raspberry Jam Swirl: Add small dollops of raspberry jam to the dough and swirl it in before baking.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freezing: Freeze the cookie dough in scooped portions for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the baking time.
FAQs
Can I use frozen raspberries?
Yes, but thaw and pat them dry before folding them into the dough to avoid excess moisture.
Can I substitute raspberries with other fruits?
Absolutely! Blueberries, blackberries, or chopped strawberries work well as substitutes.
How do I prevent the cookies from spreading too much?
Chill the dough for 20-30 minutes before baking.
Are dried raspberries better than fresh for this recipe?
Dried raspberries provide a more intense flavor and avoid adding moisture, but fresh raspberries give a juicy, fruity burst.
Can I make these cookies vegan?
Yes! Substitute butter with vegan butter, use a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water), and ensure all mix-ins are vegan-friendly.
Can I use raspberry extract?
Yes, add a small amount (1/4 teaspoon) to enhance the raspberry flavor, especially if using dried raspberries.
How can I make the cookies chewier?
Use more brown sugar than granulated sugar and slightly underbake the cookies.
Can I add frosting or glaze?
A drizzle of lemon or vanilla glaze complements the cookies beautifully.
Are these cookies suitable for gifting?
Absolutely! Their vibrant appearance and unique flavor make them perfect for gift boxes.
How can I make them more festive?
Add colorful sprinkles or use freeze-dried raspberries crushed into powder for a decorative touch.
Conclusion
Raspberry Cookies are a delightful way to enjoy the natural sweetness and tanginess of raspberries in a soft, buttery cookie. Whether you make them with fresh or dried berries, these cookies are perfect for any occasion. Customize them with your favorite mix-ins or enjoy them as is—they’re a guaranteed hit for everyone who tries them!
PrintRaspberry Cookies
These Raspberry Cookies are soft, buttery, and bursting with sweet raspberry flavor in every bite. Made with fresh or freeze-dried raspberries and a hint of vanilla, they’re perfect for tea time, Valentine’s Day, or as a fruity treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18–20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup freeze-dried raspberries, crushed (or 3/4 cup fresh raspberries, chopped)
- 1/3 cup white chocolate chips (optional)
Optional Toppings:
- Powdered sugar for dusting
- Drizzle of melted white chocolate
Instructions
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Make the Dough:
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, beating until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the crushed freeze-dried raspberries (or fresh raspberries) and white chocolate chips, if using.
3. Scoop and Bake:
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
4. Cool and Decorate:
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with melted white chocolate for added flair.
Notes
- If using fresh raspberries, pat them dry and fold them in gently to avoid overmixing.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a more vibrant raspberry flavor, increase the amount of freeze-dried raspberries to 3/4 cup.