Raspberry Cookies
Hello friends! These Raspberry Cookies are soft, chewy, and totally irresistible. As soon as I made them, I knew I was going to need to make more! I can’t get enough of the tart raspberry and sweet white chocolate combo—it’s such a satisfying bite. Each cookie bakes up with gorgeous pink swirls and golden edges, so they’re just as pretty as they are delicious. Whether you’re baking for a special occasion or just craving something sweet and fruity, these cookies are a must-try.
The Best Raspberry Cookies
What makes these cookies so good? It’s all about contrast. The dough is buttery and rich without being overly sweet, which pairs beautifully with the creamy white chocolate and bright pops of frozen raspberries. Using frozen berries is key—they hold their shape and keep the dough from getting too soft. I like to scoop and freeze the dough before baking, which helps the cookies hold their shape and makes it easy to bake them fresh anytime a craving hits.
Full ingredient amounts and step by step instructions can be found at the bottom of this post!
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How to Make the Cookies
Start by beating room temperature butter until smooth and fluffy. Add the sugar and beat again until light and creamy. Then mix in the egg, egg yolk, and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and mix on low just until combined.
Fold in the frozen raspberries and white chocolate chips. Be gentle here—keeping the raspberries frozen prevents them from breaking apart and coloring the dough too much.
Scoop the dough into small balls using a cookie scoop and place them on a parchment-lined tray. Freeze for about 15 minutes while you preheat the oven.
Baking the Raspberry Cookies
Preheat your oven to 350ºF (180ºC). Line a second baking sheet with parchment paper or a silicone mat.
Space the chilled cookie dough balls at least 2 inches apart on the prepared tray.
Bake for 10 to 12 minutes, just until the edges are set and lightly golden. The centers will look slightly soft but will continue to firm up as they cool.
Let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack.
Optional Raspberry Glaze
This simple raspberry glaze adds a vibrant finish and just the right amount of tart-sweet flavor. To make it, place 1/2 cup fresh or thawed frozen raspberries in a small bowl and mash them with a spoon or muddler until juicy. You can add a teaspoon of water or milk to help loosen the mixture if needed.
Strain the raspberry juice through a fine mesh sieve to remove the seeds. In a small bowl, whisk together 1 cup (125g) powdered sugar with 1–2 tablespoons of the raspberry juice, adding a little extra water or milk if needed to reach your desired consistency.
Drizzle the glaze over fully cooled cookies. Let them rest for about 30 minutes to allow the glaze to set—it will firm up and lose its stickiness once dry.
Serving & Storage
- Serving: These are delicious warm, but just as good at room temp.
- Storage: Keep them in an airtight container at room temperature for up to 3–4 days.
- Freezing: Once frozen solid on the tray, transfer cookie dough balls to a zip-top bag and bake from frozen when ready to enjoy.
Recipe Notes & Tips
✔️ Don’t use fresh raspberries, use frozen and don’t thaw them! This helps the cookies hold their shape and prevents soggy dough.
✔️ Don’t overmix once the berries are in, or they’ll bleed into the dough too much.
✔️ Chill before baking to keep the cookies from spreading too much in the oven.
✔️ White chocolate chunks can be used in place of chips for a slightly richer feel.
Variations on Raspberry Chocolate Chip Cookies
- Raspberry Chocolate Chip Cookies: Swap the white chocolate chips for semi-sweet or dark chocolate chips for a richer, more intense cookie. The tart raspberries pair beautifully with deeper chocolate flavors.
- Lemon Raspberry Cookies: Add 1–2 teaspoons of lemon zest to the dough for a bright citrus twist that really complements the berries.
- Raspberry Almond Cookies: Stir in 1/2 teaspoon of almond extract and a handful of chopped almonds or slivered almonds for a nutty variation.
- Raspberry Coconut Cookies: Add 1/3 cup of shredded coconut for a tropical feel and chewy texture.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour—just make sure your mix includes xanthan gum for structure.
If You Love These, Try Next:
🍓 Strawberry Muffins
🍋 Lemon Brownies
🍪 Jumbo Chocolate Chip Cookies
🫐 Blueberry Coffee Cake
These Raspberry Cookies are simple to make and packed with sweetness—ideal for picnics, parties, or anytime you want to brighten your cookie jar. If you bake a batch, I’d love to see! Tag me on Instagram so I can see your sweet creations.
Raspberry Cookies
Ingredients
Raspberry Cookie Dough
- 10 tbsp unsalted butter room temperature 141 grams
- 1 1/4 cup granulated sugar 225 grams
- 1 large egg room temperature
- 1 large yolk room temperature
- 2 tsp vanilla extract
- 2 1/4 cup all-purpose flour 283 grams
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup frozen raspberries 85 grams
- 3/4 cup white chocolate chips or chopped white chocolate (127 grams)
Raspberry Glaze
- ½ cup fresh or frozen raspberries
- 1 cup powdered sugar 125g
- 2-4 tsp milk or water
Instructions
Raspberry Cookie Dough
- Beat the butter with a mixer for 1 minute at medium-high speed.
- Add the sugar and beat for another 2 minutes, until creamy and fluffy.
- Add the whole egg and mix to combine. Scrape the bowl and mix briefly.
- Add the egg yolk and the vanilla, and mix until incorporated.
- Add the flour, baking powder, baking soda, and salt to the bowl.
- Mix on low until the ingredients come together.
- Add the frozen raspberries and the white chocolate chips. Mix just until incorporated so the raspberries don’t come undone. It’s important the raspberries are frozen when you add them.
- Scoop the cookies into small balls using a cookie scoop, and place each cookie in a tray lined with parchment paper.
- Place the cookies in the freezer while you pre-heat the oven to 350ºF, for about 15 minutes.
- Once the oven is pre-heated, place the cookie balls on a tray lined with parchment paper or a silicone mat, at least 2 inches apart from each other.
- Bake the cookies in the oven for 10 to 12 minutes, until they are set on the outside and slightly golden.
- Store the cookies at room temperature in an airtight container for up to 3 to 4 days.
Raspberry Glaze
- Place the raspberries in a small bowl, use a food processor to blend them. You can add a tsp of water or milk to make more liquid.
- Strain the raspberry juice and add 1 to 2 tbsp of it to the powdered sugar and whisk until smooth. If needed, add bit more milk or water to achieve the desired consistency. Drizzle over the cooled cookies. If you let the cookies rest for about 30 minutes, the glaze should crust and won’t be wet or sticky.
