Raspberry Cookies Recipe: A Buttery, Fruity, and Irresistibly Soft Treat
Raspberry Cookies are the perfect blend of buttery richness and fruity brightness, making them a delightful choice for any occasion. These soft, chewy cookies are infused with sweet raspberry flavor—thanks to real raspberries, preserves, or even freeze-dried berries—and are often finished with a drizzle of glaze or a dusting of powdered sugar for extra charm. Whether enjoyed with tea or served at a gathering, Raspberry Cookies add a pop of color and flavor to any cookie tray. These cookies strike a beautiful balance between tart and sweet, soft and slightly crisp. They’re easy to make from scratch, and you can customize them with chocolate chips, white chocolate, or lemon zest to highlight the berry flavor even more. Perfectly tender and bursting with raspberry goodness, this is one recipe you’ll reach for again and again.
Why You’ll Love It
Raspberry Cookies are a sweet and fruity twist on the classic cookie. They’re soft in the center, lightly crisp on the edges, and deliver bursts of real raspberry flavor in every bite. These cookies are visually beautiful and versatile—ideal for holiday trays, afternoon snacks, or bake sales. Plus, they come together with minimal effort and ingredients.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup raspberry jam or preserves (seedless preferred)
- Optional: ¼ cup freeze-dried raspberries, crushed
- Optional: White chocolate chips or glaze for topping
Instructions
1. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
2. Add Wet Ingredients
Mix in the egg and vanilla extract, beating until well combined.
3. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
4. Fold in Raspberry and Bake
Gently swirl in raspberry jam (do not overmix if you want visible ribbons of jam). Optionally fold in crushed freeze-dried raspberries for added flavor and texture. Drop spoonfuls of dough onto a lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, or until edges are lightly golden. Cool on a wire rack.
Variations
- White Chocolate Raspberry Cookies: Add ½ cup white chocolate chips for a creamy contrast.
- Lemon Raspberry Cookies: Add 1 teaspoon lemon zest for brightness.
- Thumbprint Style: Roll dough into balls and press a small well in the center. Fill with jam before baking.
- Glazed Finish: Drizzle cooled cookies with a simple glaze made of powdered sugar and milk.
- Gluten-Free: Substitute your favorite 1:1 gluten-free flour blend.
Equipment You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Spatula
Nutritional Information (Per Cookie)
- Calories: 110
- Carbohydrates: 15g
- Fat: 5g
- Protein: 1g
- Sugar: 9g
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Not necessary unless your kitchen is warm.
- Freezing: Freeze dough balls or baked cookies for up to 2 months. Thaw and enjoy or bake from frozen with a few extra minutes.
My Cooking Experience
With over 4 years in the kitchen, I’ve baked dozens of cookie varieties, but Raspberry Cookies always catch people’s attention. The contrast of tart raspberry against sweet dough makes them unique, and they’re just as pretty as they are delicious. I’ve served these at baby showers, tea parties, and cozy family get-togethers—they always disappear fast.
Conclusion
Raspberry Cookies are a delightful combination of buttery softness and sweet-tart raspberry flavor. They’re easy to make, eye-catching on the plate, and endlessly customizable. Whether you’re baking for an event or simply craving a fruity cookie, these treats are sure to satisfy. Make a batch and enjoy the taste of berries in cookie form—fresh, bright, and unforgettable.
Raspberry Cookies
Ingredients
Method
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
- Mix in the egg and vanilla extract, beating until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently swirl in raspberry jam (do not overmix if you want visible ribbons of jam). Optionally fold in crushed freeze-dried raspberries for added flavor and texture. Drop spoonfuls of dough onto a lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, or until edges are lightly golden. Cool on a wire rack.
Notes
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Not necessary unless your kitchen is warm.
- Freezing: Freeze dough balls or baked cookies for up to 2 months. Thaw and enjoy or bake from frozen with a few extra minutes.
