To know me is to know that I am a big fan of cookies — from standards like chocolate chip and peanut butter to sandwich cookies. These raspberry cookies are one of my new favorites, though.
These delicious cookies are sweet and moist, dotted with creamy white chocolate and bright, tart raspberries. It only takes a handful of ingredients to make them, and they’re ready in nearly no time!
Why Bright Raspberry Cookies Are The BEST!
Once you try them, I’m sure you’ll love these easy cookies as much as I do.
- Tart and fruity – Instead of just incorporating chocolate or nuts, like so many cookies, these sweet treats have a burst of fruity flavor and bright color from the raspberries.
- Made with pantry ingredients – This basic recipe is a cinch to make whether you’re a seasoned baker or new to making cookies. And I’ll bet you already have most of the ingredients.
- Switch up the fruit – If you’re looking to get creative, this recipe is a great place to start — then you can customize them however you like.
Ingredients to Grab
When combined, these simple ingredients make the most delicious cookies.
- Salted Butter – Allow the butter to come to room temperature so that it is easier to mix with the sugars.
- White Sugar – Granulated sugar easily dissolves when mixing.
- Packed Light Brown Sugar – Brown sugar adds rich sweetness and moisture to the cookies. Be sure to pack it into the measuring cup.
- Large Egg – The egg helps to hold the cookie together, give it structure, and to spread during baking.
- Almond Extract – Using this extract helps to give the cookies a slightly nutty flavor.
- All-Purpose Flour – Flour helps to give the cookies their structure and texture.
- White Chocolate Chips – Creamy white chocolate pairs perfectly with the tart berries.
- Frozen Raspberries – Be sure not to thaw the berries before folding them into the dough. Using frozen raspberries helps to add moisture to the cookies as they bake. It also helps to infuse more raspberry flavor and lastly, they won’t just break apart while folding so you get nice pops of berry after baking. They are also cheaper, which is a bonus!
How to Make Raspberry Cookies
These sweet and fruity cookies are super easy to make and even prettier to look at.. although my daughter might also add edible glitter and sprinkles.
- Mix. Add the butter, sugar, and brown sugar to a large bowl of a stand mixer (or use a large mixing bowl and a hand mixer). Cream together until all ingredients are combined and the texture is fluffy.
- Add Wet Ingredients. Pour the almond extract and the egg into the sugar and butter mixture and beat until completely combined.
- Add Flour. Gradually add the flour to the mixture being mindful to not overmix the batter.
- Mix In The Chips. Using a rubber spatula, fold the white chocolate chips into the dough.
- Add Berries. Gently mix in the frozen raspberries using the rubber spatula. Avoid using a mixer so that the berries remain intact.
- Form The Cookies. Using a spoon or a cookie scoop, form the dough into balls and place them on the baking sheets lined with parchment paper.
- Bake. Place the cookie sheets in the oven and bake for the recommended amount of time.
- Cool. When the cookies’ edges are a light golden brown, remove them from the oven and allow them to cool briefly before using a spatula to transfer them to a wire rack. Serve the cookies warm or let them come to room temperature before serving or storing.
What to Serve With Raspberry Cookies
Raspberry cookies are perfect for serving with drinks like tea, dalgona whipped coffee, or a big glass of milk. You can also serve them as part of a larger spread of fruit-based cookies like thumbprint jam cookies, strawberry shortcake cookies, or banana cookies.
There are a few easy ways to modify these simple cookies.
- White Chocolate Chips – Instead of white chocolate chips use chopped white baking chocolate or white chocolate chunks if desired.
- Frozen Raspberries – Freeze-dried raspberries are a good substitute if you don’t have frozen raspberries. Avoid using fresh raspberries — they will not contribute the same flavor and moisture to the cookies.
- Light Brown Sugar – For more molasses flavor, use dark brown sugar. Or, you can replace the brown sugar with more granulated sugar instead.
- Salted Butter – Unsalted butter is a good substitute. You’ll want to add a little salt for flavor balance.
- Extract – If you do not have almond extract handy, you can substitute vanilla extract.
You can easily store these cookies at room temperature in a cool, dry place for 3-5 days. Note that if you choose to freeze them, their texture could change slightly once they are thawed.
Can These Be Make Ahead?
You can make the dough ahead of time and refrigerate for up to 24 hours before baking. Cookies, of course, can be baked ahead of time, but are best enjoyed within 1-2 days.
How to Store Raspberry Cookies
While the cookies do not need to be refrigerated, you can store them in the refrigerator in an airtight container or resealable plastic bag for up to 5 days.
Can you Freeze These Cookies?
Freeze the cookies in a freezer bag or freezer-safe container for two to three months. Thaw at room temperature.
Common Questions About Raspberry Cookies
Sometimes the juice from the berries has a reaction with baking soda or baking powder, turning the cookies a greenish color. However, since this recipe omits baking soda and baking powder, it should not be an issue.
Brown sugar is the crucial ingredient to use for moist, soft cookies.
Cookies stay fresh for the longest period of time when stored at room temperature in an airtight container. To keep them soft, you can also add a slice of white bread to the container.
More Fruity Cookies
While I love a super chocolatey dessert, sometimes I crave something fruity. These cookie recipes are some of my favorites.
Raspberry Cookie Recipe
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
- In a large mixing bowl, using a hand or stand mixer, cream together the butter, sugar, and brown sugar until light and fluffy.
- Mix in the egg and almond extract until smooth.
- Slowly mix in the flour until a smooth dough forms. Do not over mix.
- Fold in the white chocolate chips.
- Gently fold in the frozen raspberries. I do not recommend using a hand or stand mixer unless you want colored cookies as the raspberries tend to get broken with a mixer. Simply use a mixing spoon and carefully fold them in.
- Scoop the cookie dough into balls using a 1 ½ tablespoon cookie scoop and place on the prepared baking sheet, with 1 ½ inches between each cookie and the sides of the pan.
- Bake for 14-17 minutes or until just golden brown on the edges.
- Cool for 5 minutes before moving to a cooling rack or serving warm.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.