Craving something sweet? Try these homemade easy raspberry cookies recipe! Made with all-purpose flour, white chocolate chips, and freeze-dried raspberry powder, these cookies are easy to make and perfect for snacking.
Ingredients you will need
Flour – Use all-purpose flour to make this best raspberry cookie recipe.
Raspberry powder – You can buy freeze-dried raspberry powder in a store or make it at home by blending freeze-dried raspberries in a mixer.
Baking soda – In cookie recipes, baking soda is used to make cookies chewy, not caky.
Butter – Use unsalted butter at room temperature to beat with the sugar.
Sugar – You can use white granulated sugar or castor sugar.
Egg – The egg should be at room temperature.
Vanilla and salt – Add some vanilla extract and salt to these cookies for better flavor. You can also use almond extract instead of vanilla.
Food coloring – If you wish to make the color more vibrant, you can add 1-2 drops of red water-soluble food coloring. It can be in a liquid, gel, or paste form. However, the raspberry powder will make your cookies pale pink, so adding extra color is optional.
White chocolate chips – You can use whatever type of chocolate you like, but I prefer to make white chocolate raspberry cookies.
Don’t overmix the dough. When adding the flour mixture to the wet mixture, mix until just combined to avoid over-mixing and getting tough cookies.
For perfectly shaped cookies, use a cookie scoop or spoon to measure out equal portions of dough.
If you have only one baking sheet and you're baking multiple batches of raspberry white chocolate cookies, let the baking sheet cool down before placing more dough on it. A hot baking sheet can cause the cookies to spread too quickly.
Don't overbake your cookies. They may look underdone when you take them out of the oven, but they will continue to cook and firm up as they cool.
Step by step directions
1. Preheat your oven to 355°F (180°C) and line two baking sheets with parchment paper.
2. In a bowl, whisk together the the dry ingredients.
3. Cream together the butter and sugar for 1-2 minutes or until smooth.
4. Add the egg, vanilla extract, and red food coloring to the butter-sugar mixture, and mix until paste-like in consistency.
5. Add the dry flour mixture to the wet mixture and mix until well combined.
6. Fold in the white chocolate chips.
7. Using a tablespoon or cookie scoop, form the dough into 18 balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake one batch at a time for 11-12 minutes or until finished spreading, puffing up, and turning golden brown around the edges. Remove from the oven and drop the tray 2-3 times on a flat surface to deflate the cookies.
9. Let them cool on the baking sheet for 5 minutes. After, transfer the cookies to a wire rack to cool completely.
Coconut raspberry cookies - Add ½ cup of shredded coconut to the cookie dough for a tropical twist that complements the raspberry flavor.
Lemon raspberry cookies - Add the zest of one lemon to the cookie dough and swap out the vanilla extract for lemon extract for a tangy twist.
Almond raspberry cookies - Add ½ cup of finely chopped almonds to the cookie dough for a nutty crunch that pairs perfectly with the raspberry flavor.
Chocolate chip raspberry cookies - Replace the white chocolate chips with dark chocolate chips or chunks and add a tablespoon of cocoa powder to the flour mixture for a rich, decadent treat.
Store completely cooled cookies in an air-tight container or covered with plastic wrap on a plate at room temperature for up to 2 weeks.
You can freeze them for up to 2 months. Thaw in the fridge overnight and then bring to room temperature before serving.
Freeze the dough for up to 2 months. Before baking, let it thaw in the fridge overnight and then soften a bit at room temperature.
You can store the cookie dough tightly covered with plastic wrap in the fridge for up to 4 days. Let the dough come to room temperature before forming the balls and baking.
More recipes you may like
- Digital kitchen scale
- Rubber spatula
- Stand mixer with a paddle attachment or a hand mixer and a mixing bowl
- Parchment paper
- Cookie scoop
- 200 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 20 g freeze-dried raspberry powder bought or made by pulsing freeze-dried raspberries in a blender or a food processor
- 120 g unsalted butter at room temperature
- 180 g white granulated sugar
- 1 large egg at room temperature
- ½ teaspoon vanilla extract
- 2 drops red food coloring optional
- 70 g white chocolate chips
- Preheat your oven to 355°F (180°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, salt, and raspberry powder. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer and a bowl), cream together the butter and sugar for 1-2 minutes or until smooth.
- Add the egg, vanilla extract, and red food coloring (if using) to the butter-sugar mixture, and mix until paste-like in consistency.
- Gradually add the dry flour mixture to the wet mixture and mix until well combined.
- Fold in the white chocolate chips.
- Using a tablespoon or cookie scoop, form the dough into 18 balls (35g each) and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake one batch at a time for 11-12 minutes or until finished spreading and puffing up. The tops shouldn’t be shiny anymore and occasional cracks should form. Remove from the oven and drop the tray 2-3 times on a flat surface to deflate the cookies.
- Let them cool on the baking sheet for 5 minutes. After, transfer the cookies to a wire rack to cool completely.
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