Raspberry Cookies

While buttery sugar cookies are an excellent option for any occasion, these raspberry cookies offer a fresh, fruity twist. Start by creaming butter, shortening, brown sugar and granulated sugar before mixing in eggs and the dry ingredients. Using both butter and shortening is key: The butter adds richness and flavor, and the shortening creates a softer cookie. Brown and granulated sugars offer similar results (brown sugar gives a cookie more chew). And the trick to getting a raspberry cookie that isn’t completely pink? Use frozen raspberries.

Once baked, these fruit-flavored cookies get a sprinkle of freeze-dried raspberry powder for the ideal garnish. These cookies are the perfect mix of soft and chewy with a balance of warm vanilla and vibrant raspberries.

Ingredients for Raspberry Cookies

• Butter: Butter adds rich flavor and texture to this raspberry cookie recipe. Be sure to soften the butter before baking.
• Shortening: Combining shortening with the butter ensures a soft cookie.
• Sugars: Brown sugar adds depth of flavor and a touch of chewy texture to these cookies; you can use either dark brown or light brown sugar. Granulated sugar adds sweetness and helps aerate the butter and shortening mixture for a light, tender texture.
• Eggs: Mix the eggs into the cookie dough to bind the ingredients and help the cookies rise while baking. Use room-temperature eggs for the easiest incorporation.
• Vanilla extract: Add vanilla extract to baked goods like these raspberry cookies to enhance flavor.
• All-purpose flour: Flour provides structure to help the cookies hold their shape while baking.
• Baking soda: Baking soda is essential in creating the proper shape and texture for these cookies.
• Salt: A touch of salt helps balance the sweetness in this raspberry cookies recipe.
• Frozen unsweetened raspberries: Use frozen raspberries for real fruit flavor in these cookies. It’s best to use only frozen berries, rather than fresh raspberries, as fresh would add too much moisture to the dough.
• Confectioners’ sugar: These cookies get a dusting of confectioners’ sugar and freeze-dried raspberries.
• Freeze-dried raspberries: Crush freeze-dried raspberries into a fine powder for a lovely garnish for these cookies.

Directions

Step 1: Cream the butter and sugars

In a large bowl, cream the butter, shortening, granulated sugar and brown sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

Step 2: Add the dry ingredients and raspberries

In a bowl, combine the flour, baking soda and salt. Gradually add the dry ingredients to the creamed mixture and mix well. Stir in the frozen raspberries.

Editor’s Tip: Don’t overmix the raspberries into the dough. Be gentle so they don’t break up but quick so they don’t thaw while mixing.

Step 3: Form the cookie dough

Scoop the dough by tablespoonfuls and roll into balls. Refrigerate until the dough balls are chilled, about 30 minutes.

Step 4: Bake the cookies

Place the dough balls 2 inches apart on parchment-lined baking sheets. Bake at 350° until golden brown, 12 to 15 minutes. Cool the cookies for one to two minutes before removing them from pans to wire racks to cool completely.

Step 5: Add the raspberry topping

In a small bowl, combine freeze-dried raspberries and confectioners’ sugar and dust the mixture over the cooled cookies.

Raspberry Cookie Variations

• Add white chocolate: White chocolate and raspberry are an excellent flavor match. Incorporate white chocolate chips into the cookie dough before baking for a delicious twist.
• Drizzle with glaze: To dress up these cookies even further, consider a simple confectioners’ sugar glaze with almond, lemon or vanilla extract.
• Make a chocolate-raspberry version: Pair cocoa powder and raspberry for a decadent treat. Incorporate 3 tablespoons cocoa powder into the dry ingredients for the cookie dough.

How to Store Raspberry Cookies

These raspberry cookies can be stored in an airtight container or a zip-top bag at room temperature for up to three days. Place a piece of parchment between each layer to best preserve the powdered raspberry topping.

Can you freeze raspberry cookies?

To keep the raspberry cookies longer, freeze them. Store the cookies in an airtight container or zip-top freezer bag, with parchment between each layer. Keep the cookies in the freezer for up to two months. Allow the cookies to thaw at room temperature before enjoying again.

Raspberry Cookie Tips

Is using fresh, frozen or freeze-dried berries better for this raspberry cookie recipe?

These cookies use frozen raspberries in the dough, with the concentrated flavor of freeze-dried raspberries dusted over top after baking. Skip fresh raspberries, as they will add too much moisture to the dough.

Why are my cookies spreading too much in the oven?

The cookie dough for this raspberry cookies recipe needs to be chilled in the fridge. This will help prevent the cookies from spreading too much while baking. Refrigerate the dough for at least 30 minutes for the best final shape and texture.

How should I serve raspberry cookies?

Of course, raspberry cookies are wonderful on their own. However, you can pair these cookies with ice cream, turn them into an ice cream sandwich or simply enjoy them with a cup of tea.