Let’s talk homemade cookies. Not the store-bought kind with the weird aftertaste, but real-deal, oven-fresh beauties with buttery edges and gooey centers. These raspberry cookies? They’re the kind that make you sneak into the kitchen for ‘just one more’… at least three times. I baked these for a last-minute BBQ last summer, and they disappeared faster than I could say, “Hey, save me one!” Something about the way those little pockets of raspberry melt into the soft dough makes them taste like a warm August afternoon. They’re everything you want in summer cookies—bright, sweet, a touch tart, and kind of irresistible. If you’re craving new baking recipes cookies to add to your collection, this is one of my incredible recipes I come back to again and again. It’s easy, it’s fun, and it always wins compliments. Whether you’re looking for new recipes for cookies, trying out a fresh recipe for cookies, or simply exploring My recipes from Healthy Living Mindset, these little delights deliver big. Get your baking sheets ready!
Table of Contents
- 1) Key Takeaways
- 2) Easy Raspberry Cookies Recipe
- 3) Ingredients for Raspberry Cookies
- 4) How to Make Raspberry Cookies
- 5) Tips for Making Raspberry Cookies
- 6) Making Raspberry Cookies Ahead of Time
- 7) Storing Leftover Raspberry Cookies
- 8) Try these Dessert Recipes next!
- 9) Raspberry Cookies
- 10) Nutrition
1) Key Takeaways
- These raspberry cookies blend buttery dough and bursts of tart berry in every bite
- The recipe uses easy-to-find pantry ingredients
- Fresh or frozen raspberries work well
- They store well for several days and can be made ahead
2) Easy Raspberry Cookies Recipe
Somewhere between the smell of vanilla in the air and that first bite of a soft, jammy center, these raspberry cookies have become a staple in my summer baking routine. I made them once on a lazy Sunday, and the batch barely made it to Monday. Now I double it every time. No shame.
This is one of those homemade cookies recipes where you mix, scoop, and bake before the kitchen even has time to heat up. It’s fast, reliable, and the kind of treat people assume you bought from a bakery. I don’t tell them otherwise.
The balance of tart and sweet, crisp and soft, is what makes these stand out from all the other recipes for cookies I’ve tried. Whether you’re baking with your kids or just craving a solo snack moment, these deliver. So yes, it’s officially earned a spot in my My recipes file, under “Absolutely Worth It.”
3) Ingredients for Raspberry Cookies
Unsalted Butter: I always start with room-temperature butter. It creams better and gives the dough that light, fluffy base you want. Cold butter? That just leads to a cookie crisis.
Granulated Sugar: This adds sweetness but also helps create those lovely crisp edges. I’ve tried using brown sugar in the past, but it changes the whole vibe. Stick with classic white here.
Egg: One large egg binds the dough and gives the cookies richness. I crack mine into a separate bowl first. It’s saved me from a few shell disasters.
Vanilla Extract: A must. It rounds out the flavor and gives the dough that soft, warm scent you’ll smell before the cookies even hit the oven.
All-Purpose Flour: This is the structure. I spoon and level mine rather than scooping straight from the bag. Too much flour = dry cookies.
Baking Powder: This gives just the right lift. Not too puffy, not too flat. Like a good pillow.
Salt: Just a bit, to balance the sweetness. You’ll notice if you skip it. Trust me.
White Chocolate Chips: These melt into creamy little surprises. They also pair beautifully with the raspberries, almost like a reverse berry truffle.
Raspberries: Fresh or frozen. If frozen, don’t thaw. That gets messy. They break up in the dough and leave those gorgeous little streaks of pink. Each bite feels like summer.
4) How to Make Raspberry Cookies
Step 1. Preheat your oven to 350°F. Line a baking sheet with parchment paper and give yourself room to groove. It helps the cookies bake evenly, and no one likes stuck bottoms.
Step 2. In a large bowl, beat the butter and sugar until smooth and fluffy. It should look like frosting and feel like a mini arm workout. If you skip the fluff, the cookies won’t rise right.
Step 3. Add the egg and vanilla. Mix until it’s all friends in the bowl. No streaks, no clumps. Just smooth, yellow-y goodness.
Step 4. In another bowl, mix the flour, baking powder, and salt. Slowly add this dry mix into the wet. I stir gently to avoid flour clouds. The dough should be soft and just slightly sticky.
Step 5. Fold in the white chocolate chips. Then the raspberries. Be gentle. It’s not mashed potato night. We want those berries to hold shape, not turn the dough into tie-dye.
Step 6. Scoop tablespoon-sized bits of dough onto your lined sheet. Give each cookie space to breathe. They’ll spread while baking, and no one likes cookie crowding.
Step 7. Bake for 10–13 minutes, or until the edges are just golden. The centers will still look soft, and that’s exactly what you want. They finish cooking as they cool.
Step 8. Let the cookies cool on the sheet for a few minutes before transferring to a rack. Or eat one warm while standing by the oven. I won’t judge.
5) Tips for Making Raspberry Cookies
Use frozen raspberries straight from the freezer. Thawed berries bleed and stain the dough more than you’d like. Unless pink tie-dye is your thing, keep them cold until you mix.
Measure the flour right. I spoon it into the cup and level it with a knife. Too much flour leads to dry, tough cookies. Too little and you’ll get cookie puddles. We’re aiming for that Goldilocks sweet spot.
Don’t overmix after adding the raspberries. The more you stir, the more they fall apart. That’s how you end up with raspberry cake blobs instead of crisp-edged homemade cookies with perfect pops of fruit.
6) Making Raspberry Cookies Ahead of Time
Sometimes I make the dough the night before and bake the next day. I scoop it into balls, pop them on a tray, and freeze them until firm. Then I toss them into a zip-top bag for whenever cookie cravings hit.
Frozen dough lasts about two months. You can bake straight from the freezer, just add a minute or two to the time. I like keeping a batch ready for surprise guests, late-night cravings, or just because the oven was feeling lonely.
That’s one of the things I love most about baking recipes cookies like these. They adapt to your schedule, not the other way around.
7) Storing Leftover Raspberry Cookies
Once cooled, I store the cookies in an airtight container on the counter. They stay soft for about three days. After that, the edges start to dry, but they’re still great with coffee.
For longer storage, freeze the baked cookies. Stack them between layers of parchment in a container or freezer bag. They thaw in about 20 minutes on the counter—or faster in the microwave if you’re impatient like me.
Having homemade cookies tucked away for later? That’s my kind of planning.
8) Try these Dessert Recipes next!
9) Raspberry Cookies
Homemade Cookies with Bursts of Raspberry Goodness
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
- 3/4 cup fresh or frozen raspberries
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat the butter and sugar together until light and fluffy. Think ‘frosting’ level smooth.
- Crack in the egg, add vanilla, and mix until combined.
- In another bowl, whisk the flour, baking powder, and salt. Slowly stir this into the wet mixture until a soft dough forms.
- Fold in the white chocolate chips like you mean it. Then gently—gently!—fold in the raspberries. Don’t overmix or you’ll end up with pink cookies. Unless you’re into that.
- Scoop tablespoon-sized balls of dough onto your baking sheet. Leave space—these babies spread.
- Bake for 10–13 minutes, or until the edges are lightly golden and the centers are still soft.
- Cool on the baking sheet for a few minutes before moving to a wire rack. Or eat one warm and pretend you’re ‘testing doneness.’
10) Nutrition
Serving Size: 1 cookie | Calories: 150 | Sugar: 10 g | Sodium: 65 mg | Fat: 8 g | Saturated Fat: 5 g | Carbohydrates: 18 g | Fiber: 1 g | Protein: 1.5 g | Cholesterol: 20 mg
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