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Raspberry Cookies
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Raspberry Cookies

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
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24
Course: Dessert
Calories: 110
Ingredients Method Notes

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

Method
 

  1. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
  2. Mix in the egg and vanilla extract, beating until well combined.
  3. 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. 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.