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Raspberry Cookies Recipe

Raspberry Cookies Recipe

These soft and chewy raspberry cookies are packed with juicy frozen raspberries and optional white chocolate for the perfect balance of sweet and tart flavors. Chilling the dough helps create thick cookies with crisp edges and tender centers, making them ideal for holidays, afternoon treats, or everyday baking.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1½ cups frozen raspberries Keep frozen until ready to fold into the dough
  • 1 cup white chocolate chips Optional but recommended

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Cookie scoop
  • Baking sheets
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. This helps the cookies bake evenly and release easily.
  2. Beat the softened butter and sugar until the mixture is light, fluffy, and pale, about 2–3 minutes.
  3. Mix in the egg, egg yolk, and vanilla extract until smooth and fully combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients just until no dry flour remains.
  5. Gently fold in the frozen raspberries and white chocolate chips using a spatula. Mix lightly so some raspberry pieces stay whole and create beautiful pink swirls.
  6. Scoop about 2 tablespoons of dough for each cookie and place on a tray. Chill for 30 minutes in the refrigerator or 15 minutes in the freezer.
  7. Arrange the chilled dough balls 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes until the edges are lightly golden and the centers still look slightly soft.
  8. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack. They will continue setting as they cool.

Notes

  • Keep the raspberries frozen until the last minute to prevent excess moisture in the dough.
  • Chill the dough before every batch to help the cookies stay thick and soft.
  • Store cooled cookies in an airtight container for up to 3 days or freeze for up to 3 months.