Raspberry cookies are chewy, sweet, and all-around irresistible! They are the perfect blend of fruity berries and rich white chocolate.
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I always think that raspberry cookies look so fancy. I guess it’s the pretty red of the berries and the white chocolate pieces that make the cookies look decadent and rich. And, the truth is, they taste that way too!
White chocolate raspberry cookies are especially perfect for the holiday season. Once again, that red color fits into the holiday theme wonderfully! These cookies will be a huge hit on any holiday table. I know I will be making them quite a few times in the next few weeks!
The Best Raspberry Cookie Recipe Ever
There are a lot of different ways to make raspberry cookies. Some people like to make a sugar cookie with a raspberry jam center, while other people use dried raspberries to mix into the cookie dough. I like to use frozen raspberries and white chocolate chips to make my raspberry cookies. I find that frozen berries hold their shape the best when mixed into cookie dough, giving the cookies nice, whole pieces of raspberries in every bite.
I also prefer my raspberry cookies to be chewy and soft. I can’t resist a chewy cookie! And these raspberry white chocolate cookies are chewy for days after they bake. I bet you are starting to see why raspberry cookies are such a huge hit with everyone who tries them. So let me tell you all about how to make raspberry cookies and what goes into these perfect little treats.
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 – I have also made these cookies with almond extract, which is a nice swap. Raspberries and almond go well together!
- Baking powder
- Baking soda
- All-purpose flour – You can use gluten-free baking flour mix in place of all-purpose flour. These cookies will be just as good gluten-free!
- 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!
I mentioned before that everyone makes raspberry cookies a little differently. Here are a few ways that I have tried switching up this recipe:
- 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.
How to Make Raspberry Cookies
- Preheat the oven: Start by preheating your oven to 350ºF and lining two baking sheets with parchment paper.
- Beat 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 for about 14 minutes. The cookies will have golden brown edges, but still be soft in the center.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then move them to a cooling rack. Then enjoy!
Keep the raspberries in the freezer until you are ready to measure and mix them in. They are best when frozen solid! You don’t want them to get too smushed or the cookie dough will turn a greyish color.
How To Store Raspberry Cookies
Raspberry cookies keep best when stored at room temperature in an airtight container. This will help them retain the soft, chewy texture that is so irresistible. They will keep for about 3-4 days at room temperature.
You can also freeze these baked cookies for up to three months. Anytime you crave a raspberry cookie, take one out of the freezer and microwave it for 15-20 seconds. You will have a warm, chewy cookie that is ready to eat in seconds!
You can also thaw frozen raspberry cookies at room temperature for about 2-3 hours.
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 that will not have as much juice.
A few things will help keep cookies moist and chewy. 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, be sure to wrap them in an airtight container as soon as they are out of the oven and cooled. 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.
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 cup frozen raspberries
- 1 cup white chocolate chips (optional)
- 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.1/2 cup butter, softened, 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.1/2 teaspoon salt, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1 1/2 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 (optional)
- 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.