Raspberry Cookies are a delightful treat that combines the sweet yet tangy flavor of fresh raspberries with the creamy goodness of white chocolate. These soft and chewy cookies are perfect for any occasion, whether you’re hosting a gathering or simply craving a sweet snack. With their vibrant color and delicious taste, they are sure to impress anyone who tries them. Let’s dive into the world of these delightful cookies and discover how to make them!

Why You’ll Love This Raspberry Cookies

There are countless reasons to adore Raspberry Cookies. First, they are incredibly easy to make, perfect for bakers of all skill levels. If you’re looking for raspberry treats that are both delicious and visually appealing, these cookies fit the bill. Additionally, they are naturally gluten-free, nut-free, and egg-free, making them suitable for various dietary needs. They can also be made vegan, ensuring everyone can enjoy them. The combination of real raspberries and white chocolate chips creates a flavor explosion that is both sweet and tart. Finally, with a total preparation time of just 25 minutes, you can whip up a batch of these cookies in no time!

Ingredients for Raspberry Cookies

Gather these items:

• 1 cup frozen raspberries
• 1/2 cup unsalted butter or vegan baking stick (1 stick), softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup unsweetened applesauce
• 1 tsp pure vanilla extract
• 1 1/4 cups gluten free 1:1 flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup white chocolate chips (dairy-free if needed)

How to Make Raspberry Cookies Step-by-Step

1. Step 1: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Step 2: In a small bowl, mash the frozen raspberries with a fork and set aside.
3. Step 3: In a large bowl, cream the butter (or vegan baking stick) with the granulated sugar and brown sugar until light and fluffy.
4. Step 4: Mix in the applesauce and vanilla extract until well combined.
5. Step 5: In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
6. Step 6: Add the dry ingredients to the wet mixture and stir until just combined.
7. Step 7: Gently fold in the mashed raspberries and white chocolate chips.
8. Step 8: Scoop dough onto the prepared baking sheet, spacing about 2 inches apart.
9. Step 9: Bake for 13-15 minutes, or until the edges are set and lightly golden.
10. Step 10: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pro Tips for the Perfect Raspberry Cookies

Keep these in mind:

• These cookies are naturally gluten-free, nut-free, and egg-free.
• They can be made dairy-free or vegan by using a vegan butter substitute.
• For an extra burst of flavor, consider adding a pinch of lemon zest to the mixture.
• Ensure not to overmix the dough to maintain soft and chewy texture.

Best Ways to Serve Raspberry Cookies

Here are some serving ideas:

• Pair them with a scoop of vanilla ice cream for a decadent dessert.
• Serve with a dollop of whipped cream and fresh raspberries for a beautiful presentation.
• Crumble over yogurt for a delightful breakfast or snack option, adding a raspberry dessert recipe twist.

How to Store and Reheat Raspberry Cookies

To store your delicious cookies, place them in an airtight container at room temperature. They will stay fresh for up to a week. If you want to enjoy them warm, simply pop them in the microwave for a few seconds or reheat in a preheated oven at 300°F (150°C) for about 5 minutes.

Frequently Asked Questions About Raspberry Cookies

What’s the secret to perfect Raspberry Cookies?

The secret lies in not overmixing the dough and allowing the cookies to cool slightly on the baking sheet before transferring them to a wire rack. This helps maintain their soft and chewy texture while ensuring they do not crumble apart.

Can I make Raspberry Cookies ahead of time?

Absolutely! You can prepare the cookie dough ahead of time and refrigerate it for up to 3 days. Just scoop the dough onto the baking sheet when you’re ready to bake, and enjoy fresh cookies in no time!

How do I avoid common mistakes with Raspberry Cookies?

Common mistakes include using fresh raspberries instead of frozen ones, which can make the dough too wet. Additionally, make sure to measure your dry ingredients correctly to avoid overly dense cookies.

Variations of Raspberry Cookies You Can Try

There are several delightful twists you can add to your homemade raspberry cookies:

• Swap white chocolate chips for dark chocolate chips for a richer flavor.
• Try adding oats to make raspberry oatmeal cookies that are chewy and filling.
• Make raspberry thumbprint cookies by creating a small well in the center of the dough and filling it with raspberry jam before baking.
• For a gluten-free option, ensure your baking stick and chocolate chips are also gluten-free.

With these tips and variations, you can elevate your baking game and enjoy a range of delicious raspberry cookies!

For more delicious recipes, check out Berry Crumble with Fresh Berries or Easy Cinnamon Rolls. If you’re interested in gluten-free options, visit our recipe category for more ideas.

Raspberry Cookies: 12 Irresistible Variations to Try

Print Recipe

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These soft and chewy raspberry cookies are made with real raspberries and white chocolate chips, offering a sweet-tart flavor in every bite.

• Author: Robert
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 cup frozen raspberries
• 1/2 cup unsalted butter or vegan baking stick (1 stick), softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup unsweetened applesauce
• 1 tsp pure vanilla extract
• 1 1/4 cups gluten free 1:1 flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup white chocolate chips (dairy-free if needed)

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Instructions

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a small bowl, mash the frozen raspberries with a fork and set aside.
3. In a large bowl, cream the butter (or vegan baking stick) with the granulated sugar and brown sugar until light and fluffy.
4. Mix in the applesauce and vanilla extract until well combined.
5. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
6. Add the dry ingredients to the wet mixture and stir until just combined.
7. Gently fold in the mashed raspberries and white chocolate chips.
8. Scoop dough onto the prepared baking sheet, spacing about 2 inches apart.
9. Bake for 13-15 minutes, or until the edges are set and lightly golden.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• These cookies are naturally gluten-free, nut-free, and egg-free.
• They can be made dairy-free or vegan by using a vegan butter substitute.

Nutrition

• Serving Size: 1 cookie
• Calories: 170
• Sugar: 10g
• Sodium: 100mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg