Raspberry cookies are a delightful treat featuring a soft, buttery base with the sweet and tangy flavor of fresh raspberries or raspberry preserves. These cookies are perfect for any occasion, from afternoon tea to holiday gatherings, and they’re sure to impress with their vibrant flavor and beautiful appearance.
Why You’ll Love This Recipe
- Sweet and Tangy: The raspberries add a refreshing burst of flavor to these cookies.
- Soft and Buttery: The base is melt-in-your-mouth delicious.
- Visually Stunning: Bright raspberry swirls or centers make these cookies a feast for the eyes.
- Easy to Customize: Add chocolate, nuts, or glaze for a unique twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Fresh raspberries (or raspberry preserves)
- Powdered sugar (optional, for dusting)
Directions
- Prepare the Dough:
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined. Gradually add the dry ingredients, mixing until a soft dough forms.
- Incorporate the Raspberries:
- If using fresh raspberries, gently fold them into the dough to create a marbled effect. Be careful not to overmix. If using raspberry preserves, swirl them into the dough using a spoon or knife.
- Shape the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake the cookies for 12-15 minutes, or until the edges are set and the centers are slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Dusting:
- Once cooled, dust the cookies with powdered sugar for a touch of sweetness and elegance.
Servings and Timing
- Servings: Makes approximately 20 cookies.
- Preparation Time: 15 minutes
- Cooking Time: 12-15 minutes
- Total Time: 30 minutes
Variations
- Raspberry-Almond: Add almond extract to the dough and top the cookies with slivered almonds.
- Chocolate Raspberry: Mix in white or dark chocolate chips for a decadent touch.
- Raspberry Thumbprint Cookies: Roll the dough into balls, press a thumbprint into the center, and fill with raspberry preserves before baking.
- Gluten-Free Option: Use a gluten-free flour blend for those with dietary restrictions.
- Lemon Raspberry: Add lemon zest to the dough for a bright, citrusy flavor.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze unbaked dough balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
- Reheating: Serve cookies at room temperature or warm them slightly in the microwave for 5-10 seconds.
FAQs
1. Can I use frozen raspberries?
Yes, but thaw and drain them before adding to the dough to avoid excess moisture.
2. How do I prevent the raspberries from making the dough too wet?
Gently pat fresh or thawed raspberries dry with a paper towel before incorporating.
3. Can I use raspberry jam instead of fresh raspberries?
Absolutely! Swirl the jam into the dough for a similar flavor profile.
4. Can I make these cookies vegan?
Yes, use plant-based butter, a flaxseed egg substitute (1 tablespoon flaxseed meal + 2.5 tablespoons water), and vegan-friendly sugar.
5. How do I keep the cookies soft?
Store them in an airtight container with a slice of bread to retain moisture.
6. Can I add nuts to this recipe?
Yes, chopped pecans, almonds, or walnuts make a great addition for extra crunch.
7. Why are my cookies spreading too much?
Ensure your butter isn’t too soft, and chill the dough for 20-30 minutes before baking if needed.
8. Can I use other berries?
Yes, blueberries, blackberries, or diced strawberries can be used as substitutes.
9. What’s the best way to shape the cookies?
Use a cookie scoop for uniform sizes and even baking.
10. Can I glaze these cookies?
Yes! A simple glaze made with powdered sugar and milk can be drizzled over the cooled cookies for added sweetness.
Conclusion
Raspberry cookies are a delightful blend of sweetness, tanginess, and buttery goodness. Whether you enjoy them plain, dusted with powdered sugar, or dressed up with a glaze, these cookies are guaranteed to impress. Perfect for sharing or savoring with a cup of tea, this recipe is a must-try for any raspberry lover!
Print
Raspberry Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These Raspberry Cookies are soft, buttery, and filled with bursts of sweet-tart raspberry flavor. Perfect for any occasion, they’re easy to make and can be dressed up with a drizzle of white chocolate or powdered sugar.
Ingredients
For the Cookies:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (75g) fresh or freeze-dried raspberries, crushed gently
- 1/2 cup (90g) white chocolate chips or chunks (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Prepare the Dough:
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the Raspberries:
- Gently fold in the crushed raspberries and white chocolate chips (if using), being careful not to overmix.
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies:
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve:
- Serve as is, or drizzle with melted white chocolate or sprinkle with powdered sugar for an elegant finish.
Notes
- If using fresh raspberries, be gentle when folding them into the dough to prevent over-crushing. Freeze-dried raspberries work well for a concentrated flavor and less moisture.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a nutty twist, add ¼ cup of chopped almonds or pistachios to the dough.