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These Raspberry Cookies are soft, bakery-style cookies loaded with sweet white chocolate chips and bursts of juicy raspberries—an easy, crowd-pleasing raspberry cookie recipe you’ll want to make again and again!
I have so many easy cookie recipes here on All Things Mamma! For an absolute classic, try my Chewy Snickerdoodles Cookies. If you prefer your cookies without scooping or shaping dough, you’ll love these 7-Layer Magic Cookie Bars.
Why you’ll love these white chocolate and raspberry cookies!
Think of these raspberry cookies as a riff on classic Bakery Style Chocolate Chip Cookies.
The dough? Buttery and chewy! The process? Easy as can be! The ingredient list? Full of pantry staples! The only difference is that we swap the semisweet chocolate for white and add juicy raspberries.
My kids always clamor for these cookies and I just know you’ll love them too!
- Soft and bakery-style: These white chocolate and raspberry cookies are thick, tender, and perfectly chewy. Just how I like ’em!
- Perfect sweet-tart balance: You’ve probably noticed that some raspberries are mellow and sweet, while others are a bit tart. I love both of those elements in these cookies, and they play perfectly with the optional white chocolate.
- Easy to make: This is a mix, scoop, and bake recipe. No rolling or cutting dough, and no frosting or glazes!
Ingredients for Raspberry Cookies
See recipe card below this post for ingredient quantities and full instructions.
- Butter – Use unsalted butter that is room temperature for the best results.
- Vanilla – Skip the imitation vanilla and go for the real deal! Vanilla bean paste is good too, especially if you love those little flecks of vanilla.
- All-purpose flour – You can use gluten-free baking flour mix in place of all-purpose flour.
- Frozen raspberries – Frozen raspberries work best in this recipe. I find that fresh raspberries get too smashed when they are mixed into the cookie dough. Frozen berries hold their shape and make the cookies have beautiful, big, red raspberry spots.
- White chocolate chips – While white chocolate chips are optional, I definitely recommend using them. The combination of white chocolate and raspberries is unbeatable!
Variations
- Use dark chocolate chips in place of white chocolate chips for an even more decadent cookie.
- Replace the vanilla extract with almond extract. Raspberry almond cookies are incredible.
- Scoop the cookie dough into 2 tablespoon sized mounds to make bigger cookies. You can even scoop the cookie dough into ¼ cup portions to make massive, jumbo cookies. They will take a little longer to bake, so start checking them after 15 minutes of baking time.
- Make them lemony by adding 1–2 teaspoons of lemon zest to the dough.
How to Make Raspberry Cookies
- Cream the butter: Beat the butter and sugar together with an electric mixer until light and fluffy. Add the egg and vanilla extract and blend again.
- Add the dry ingredients: Add the flour, baking powder, baking soda, and salt to the bowl and mix to make a smooth cookie dough.
- Add the berries: Stir in the frozen raspberries and chocolate chips by hand. Just give the cookie dough one or two quick stirs to get the berries mixed, but not crushed.
- Scoop and bake: Scoop the cookie dough onto the prepared baking sheets and then bake at 350ºF for about 14 minutes. The cookies will have golden brown edges, but still be soft in the center. Let the cookies cool on the baking sheet for 5 minutes, then move them to a cooling rack.
How To Store Raspberry Cookies
- Room Temperature: Store these white chocolate and raspberry cookies in an airtight container for up to 3 days.
- Freezer: Freeze baked cookies or dough balls for up to 3 months.
Frequently Asked Questions
This happens when the juice from the raspberries is mixed into the dough before baking. The raspberry juice can react with the baking powder in the cookies and turn the dough blue. The cookies may also be a little gray. To avoid this, make sure to use frozen berries.
A few things make this recipe moist and chewy as written. Under baking cookies, or baking just until the edges start to turn golden, will keep the center of the cookies tender and soft. Using all egg yolks instead of egg whites will also make cookies tender. Adding a teaspoon of cornstarch to a cookie dough recipe will help prevent gluten development and keep cookies tender as well.
Cookies start to dry out the second they are done baking. To help your cookies stay soft and moist, place them in an airtight container as soon as they are done cooling. Be sure not to overbake the cookies and take them out of the oven as soon as the center of the cookie looks set and the edges are barely golden.
Absolutely. The dough can be refrigerated for up to 24 hours or frozen longer. Just note that if refrigerated, the color from the berries may bleed a bit into the dough, but the cookies will still be delicious!
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Need help with this recipe?
Click the buttons below to summarize it, adjust for diets, swap ingredients, or ask your own questions!
Raspberry Cookies
Ingredients
- ½ cup butter softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ cups all-purpose flour
- 1 cup frozen raspberries
- 1 cup white chocolate chips (optional)
Instructions
- Preheat the oven to 350ºF and line two baking trays with parchment paper.
- Add the butter and sugar together and beat with an electric mixer until light and fluffy. You can also use a stand mixer with a paddle attachment. Be sure to scrape down the sides of the bowl to evenly blend the butter.½ cup butter, 1 cup sugar
- Add the egg and vanilla and blend again until smooth.1 egg, 1 teaspoon vanilla extract
- Add the salt, baking powder, baking soda and flour to the bowl and blend to make a thick cookie dough.½ teaspoon salt, ¼ teaspoon baking powder, ¼ teaspoon baking soda, 1 ½ cups all-purpose flour
- Use a rubber spatula or large spoon to stir in the frozen raspberries and white chocolate chips, if using. Only stir a few times. You don’t want the raspberries to get too smashed because they will turn the cookie dough a grayish color. One or two quick stirs is all you need!1 cup frozen raspberries, 1 cup white chocolate chips
- Scoop the cookie dough into tablespoon sized balls and place them on the prepared baking sheet trays, spacing them about 2 inches apart.
- Bake the cookies in the hot oven for 12 minutes. The edges of the cookies will be a light, golden brown and the top of the cookies will be opaque and not wet looking.
- Let the cookies cool on the baking tray for 5 minutes before moving to a cooling rack.
Notes
- Use frozen berries: Keep the raspberries in the freezer until you are ready to measure and mix them in. They are best when frozen solid!
- Gently fold in raspberries last to avoid crushing them: You don’t want them to get too smushed or the cookie dough will turn a grayish color.
- Don’t over-bake the cookies: Slightly underbake for the softest centers.
Sorry my comment should be: should I freeze raspberries over night before using in the cookie recipe.
I have fresh raspberries that I would like to use in this cookie recipe. Can I use them fresh or should I fresh over night before baking cookies?
Thanks
These cookies are awesome. Definitely added to the favourite list.
The only change – I found it difficult to mix the frozen berries into the dough so I added a few to each cookie dough ball and this worked perfectly.
Can you substitute macadamia nuts (toasted) in place of white chocolate chips?
Same cookie, but use dried fruit-.we prefer craisens- Seems to be as juicy and good, but not the juice problem, White chocolate makes it seem exotic!
I made these cookies. Absolutely wonderful! I have been looking for a raspberry cookie recipe for so long, I almost gave up. Thank you!!! Do have a pineapple cookie recipe?