Raspberry Cookies Recipe

These raspberry cookies combine a buttery, soft cookie base with bursts of tangy raspberries for a perfectly balanced sweet and tart treat. Ideal for any season, they offer crisp edges, chewy centers, and irresistible fruity flavor.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 14

Total Time: 34

Servings: cookies

Calories: 210kcal

Author: Chloe White

Cost: $4

Equipment

Mixing bowls
electric mixer
whisk
baking sheets
Parchment paper
cookie scoop
wire cooling rack

Ingredients

1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups fresh or frozen raspberries
1/2 cup white chocolate chips (optional)

Instructions

Cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to wet mixture until just combined. Do not overmix.
Chill the dough for at least 1 hour.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Gently fold in raspberries and optional white chocolate chips.
Scoop 1½ tablespoon portions onto baking sheets, spacing 2 inches apart.
Bake for 12–14 minutes until edges are golden and centers are soft.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for at least 1 hour to prevent spreading. Use frozen raspberries without thawing to avoid excess moisture. Pat fresh raspberries dry before mixing. Add white chocolate chips or lemon zest for variation. Cookies can be frozen up to 3 months.

Nutrition