Raspberry Cookies (Soft, Chewy & Eggless!) – A Fruity Twist on Classic Cookies

Introduction

When you’re craving cookies that are fruity, chewy, and just a little bit special, these Raspberry Cookies (Soft, Chewy & Eggless!) will win your heart. Fresh or freeze-dried raspberries give bursts of flavor, while a buttery dough (without eggs!) keeps them moist and tender.

Eggless cookies are trending in vegan and allergy-friendly baking searches on Pinterest, and raspberry recipes are especially popular in spring and summer. These cookies check all the boxes: easy, family-friendly, and picture-perfect for gifting or sharing.

Ingredients

1 cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
¼ cup plain yogurt (as egg substitute)
2 tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp cornstarch
½ tsp baking soda
¼ tsp salt
½ cup freeze-dried raspberries (or fresh raspberries, patted dry)
½ cup white chocolate chips (optional, for sweetness)

Timing

Prep time: 10 minutes
Chill time: 20 minutes (recommended)
Bake time: 12 minutes
Total time: ~40 minutes

Step-by-Step Instructions

Step 1: Cream Butter & Sugar

Beat softened butter, granulated sugar, and brown sugar until fluffy. Add yogurt and vanilla; mix until smooth.

Step 2: Mix Dry Ingredients

In another bowl, whisk flour, cornstarch, baking soda, and salt. Gradually add to wet mixture.

Step 3: Fold in Raspberries

Gently fold in raspberries and optional white chocolate chips. Be careful not to overmix to avoid staining dough.

Step 4: Chill Dough

Cover and chill dough for 20 minutes. This helps control spread and enhances chewiness.

Step 5: Bake

Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheet. Bake 10–12 minutes until edges are set but centers are soft.

Step 6: Cool & Enjoy

Let cookies cool 5 minutes on the sheet before transferring to a rack. They’ll firm up as they cool.

Tips for Success

Use freeze-dried raspberries for the best color and texture. Fresh raspberries work but can add extra moisture.
Chill dough → prevents cookies from overspreading.
Don’t overbake → cookies should look slightly underdone in the middle.
Yogurt hack: Greek yogurt makes cookies richer; regular yogurt keeps them light.

Nutrition (per cookie, ~20 cookies)

Calories: 120 kcal
Protein: 2 g
Carbs: 16 g
Fat: 6 g
Fiber: 1 g

Healthier Alternatives

Vegan: Use plant-based yogurt and dairy-free white chocolate.
Lower sugar: Replace part of the sugar with monk fruit or coconut sugar.
Whole grain: Swap half the flour with oat flour for extra fiber.
Gluten-free: Use a 1:1 gluten-free baking blend.

Serving Suggestions

Pair with tea or coffee for an afternoon treat.
Drizzle with white chocolate glaze for bakery-style presentation.
Sandwich two cookies with raspberry jam or cream cheese frosting.
Pack into gift boxes for holidays or birthdays.

Common Mistakes to Avoid

Skipping the chill step: Results in flat cookies.
Adding wet raspberries: Fresh berries should be patted completely dry.
Overmixing dough: Breaks down raspberries and makes cookies dense.
Overbaking: Leads to dry, crumbly cookies instead of soft and chewy.

Storing Tips

Room temp: Store in airtight container up to 4 days.
Fridge: Keeps fresh up to 7 days.
Freezer (dough): Freeze scooped cookie dough balls up to 2 months; bake from frozen +2 minutes.
Freezer (baked): Freeze cooled cookies up to 2 months.

Conclusion

These Raspberry Cookies (Soft, Chewy & Eggless!) are fruity, chewy, and perfect for anyone looking for egg-free baking. Easy to whip up in under an hour, they’re great for parties, holidays, or a simple sweet treat at home.