Raspberry Cookies - Sara Cook

Introduction

If you love sweet, fruity cookies bursting with fresh flavor, these Raspberry Cookies are a must-try. Soft, chewy, and loaded with juicy raspberries, they’re perfect for snacks, dessert plates, or gifting.

Unlike traditional chocolate chip cookies, these cookies have a bright, tangy fruitiness that balances the sweetness beautifully. Whether you’re baking for kids, adults, or just yourself, these cookies are quick, easy, and sure to impress.

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 ½ cups fresh or frozen raspberries (thawed and drained if frozen)
Optional: ½ cup white chocolate chips for extra sweetness

Ingredient Notes:

Raspberries: Fresh raspberries work best for a juicy burst; frozen can be used if thawed and drained.
White chocolate chips: Optional, but pair beautifully with the tartness of the berries.

Timing

Prep Time: 15 minutes
Bake Time: 12–15 minutes
Cooling Time: 5 minutes
Total Time: 35 minutes

Step-by-Step Instructions

Step 1: Preheat Oven

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: Cream Butter & Sugars

In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

Step 4: Add Eggs & Vanilla

Beat in eggs one at a time, then add vanilla extract.

Step 5: Combine Wet & Dry Ingredients

Gradually mix the dry ingredients into the wet until just combined.

Step 6: Fold in Raspberries

Gently fold in raspberries (and white chocolate chips if using), being careful not to crush the berries.

Step 7: Scoop & Bake

Scoop dough onto prepared baking sheets. Bake 12–15 minutes until edges are lightly golden but centers remain soft.

Step 8: Cool & Serve

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for Success

Handle raspberries gently to prevent the juice from turning the dough pink or making it too wet.
Chill dough for 15 minutes if it feels too soft to handle.
Spacing is key — leave at least 2 inches between cookies to prevent spreading.
Optional glaze – drizzle a simple powdered sugar glaze for extra sweetness.

Nutrition (per cookie, approx. 24 cookies)

Nutrient	Amount
Calories	130
Carbs	20g
Sugar	10g
Fat	5g
Protein	2g
Sodium	70mg

Variations

Chocolate Raspberry Cookies – use dark chocolate chunks instead of white chocolate.
Lemon-Raspberry Cookies – add 1 teaspoon lemon zest for a citrusy kick.
Vegan Version – substitute butter with vegan butter and eggs with flax eggs.

Serving Suggestions

Serve warm with a glass of milk or a cup of tea.
Pack in a cookie tin for gifting — a perfect homemade treat.
Use as a base for cookie sandwiches with whipped cream or frosting.

Storage

Store in an airtight container at room temperature for up to 3 days.
Freeze baked cookies for up to 1 month; thaw at room temperature before serving.
Freeze cookie dough for up to 3 months; bake directly from frozen (add 2–3 extra minutes).

Conclusion

These Raspberry Cookies are soft, fruity, and packed with flavor. The sweet-tart combination makes them perfect for any occasion, from a quick snack to a beautiful dessert platter.

Soft centers, lightly golden edges, and juicy raspberries make these cookies irresistible. Try them today and add a burst of fruity flavor to your cookie rotation.