Raspberry cookies are chewy, sweet and irresistible. They are the perfect blend of fruity berries and rich white chocolate.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Keyword: raspberry cookies
Servings: 12 cookies
Author: Kasey Schwartz
- 1/2 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 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.
Add the egg and vanilla and blend again until smooth.
Add the salt, baking powder, baking soda and flour to the bowl and blend to make a thick cookie dough.
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!
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.
Calories: 281kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 200mg | Potassium: 91mg | Fiber: 1g | Sugar: 26g | Vitamin A: 264IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg