Raspberry Cookies made with frozen raspberries and white chocolate chips. Simple raspberry cookie recipe yields soft and chewy cookies that are perfectly pink!

We love making cookies with fruit. There are so many delicious cookie recipes that have fruit in them (or on top of them). These delicious cookies are made with a few basic ingredients (no eggs needed!) in addition to frozen raspberries.

RASPBERRY COOKIES

Raspberry Cookies are made by creaming butter and sugar together and then adding frozen raspberries that have been warmed and mashed. Add flour, baking powder, and salt and mix everything together before adding white chocolate chips. Chill the dough, then scoop and bake the cookies. Easy cookie recipe with lots of raspberry flavor!

INGREDIENTS IN RASPBERRY COOKIES

Flour – All-purpose flour works best.

Baking powder – This is the leavening agent in the cookies. For best results, make sure it isn’t old or expired.

Salt – Just a little bit of salt will help the other flavors to pop.

Butter – I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened to room temperature before adding to the recipe.

Sugar – You can’t make cookies without sugar, so don’t leave this out!

Raspberries – The recipe calls for frozen raspberries, but you can use fresh raspberries if you prefer. You can also swap out the raspberries and use blackberries, strawberries, blueberries, or a combination of berries.

White chocolate chips – The white chocolate chips pair so well with the raspberry flavor, but you can leave them out or use dark chocolate chips or semi-sweet chocolate chips if you prefer.

HOW TO MAKE RASPBERRY COOKIES

MIX THE COOKIE DOUGH

Combine the flour, baking powder, and salt in a large bowl and mix until well blended.

In a separate bowl, cream butter and sugar together for 2-3 minutes. 

Place the frozen raspberries in a microwave-safe bowl. Heat in 30-second increments, stirring in between each interval until the raspberries turn into a jam-like mixture. Add the raspberry mixture to the creamed butter and sugar and mix for another 2-3 minutes. 

Add the flour mixture and stir just until combined. 

Fold in the white chocolate chips. 

BAKE THE COOKIES

Preheat oven to 400° and line a cookie sheet with parchment paper or a silicone baking mat. 

Use a 1 1/2 tablespoon cookie scoop to scoop the dough and drop it on the baking sheet, about 2 inches apart. 

Bake for 10-12 minutes or until centers are set.

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

NOTES: If the cookie dough seems too dry or too thick, you can add a tablespoon or two of milk. I’ve made these cookies many times without adding milk, but sometimes the raspberries don’t have as much liquid as other times and you need to add a little more moisture.

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RASPBERRY COOKIES

Raspberry Cookies made with frozen raspberries and white chocolate chips. Simple raspberry cookie recipe yields soft and chewy cookies that are perfectly pink!

Course Cookies

Cuisine American

Keyword Raspberry Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 12 cookies

Calories 147kcal

Author Jessica & Nellie

Ingredients

• 1 cup flour
• ½ tsp baking powder
• ⅛ tsp salt
• ⅓ cup butter
• ⅓ cup sugar
• ⅓ cup frozen raspberries
• ½ cup white chocolate chips

Instructions

MIX THE COOKIE DOUGH

• Combine the flour, baking powder, and salt in a large bowl and mix until well blended.
• In a separate bowl, cream butter and sugar together for 2-3 minutes.
• Place the frozen raspberries in a microwave-safe bowl. Heat in 30-second increments, stirring in between each interval until the raspberries turn into a jam-like mixture. Add the raspberry mixture to the creamed butter and sugar and mix for another 2-3 minutes.
• Add the flour mixture and stir just until combined.
• Fold in the white chocolate chips.

CHILL THE DOUGH

• Cover the dough with plastic wrap and chill for at least an hour.

BAKE THE COOKIES

• Preheat oven to 400° and line a cookie sheet with parchment paper or a silicone baking mat.
• Use a 1 1/2 tablespoon cookie scoop to scoop the dough and drop them on the baking sheet, about 2 inches apart.
• Bake for 10-12 minutes or until centers are set.
• Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

NOTES: If the cookie dough seems too dry or too thick, you can add a tablespoon or two of milk. I’ve made these cookies many times without adding milk, but sometimes the raspberries don’t have as much liquid as other times and you need to add a little more moisture.

Nutrition

Calories: 147kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 72mg | Potassium: 56mg | Fiber: 1g | Sugar: 10g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

TIPS FOR MAKING THE BEST COOKIES

• Make sure you use softened butter – DON’T melt it! One of the most common errors in cookie making is using butter that is either cold and hard, or using butter that is too warm and melted. If you have time, just leave butter out on the counter for about 1-2 hours before making your cookies. If you are like me and don’t plan your cookie cravings that far in advance, just place the butter in your microwave and soften in 5-second intervals, being very careful to pull it out before it melts. I like to use the defrost setting on my microwave to soften butter- I don’t know the technical reasons behind it, but it seems to soften the butter more evenly and takes a little bit longer so I’m less likely to start melting it! 
• Most cookie recipes require that you mix the dry ingredients separately before adding the wet ingredients. This is an important step!
• Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
• Use a cookie scoop if you want all your cookies to be perfectly shaped and have them all be exactly the same size.
• Preheat the oven. This will help your cookies turn out right every time!
• Use parchment paper or a silicone baking mat. Doing this will make it easier to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan. They will just slide right off in perfect shape!
• Make sure not to overbake your cookies. They may not even look done on the tops, but if the bottoms start to brown, I take mine out and they are perfect!

HOW DO YOU KEEP COOKIES SOFT?

After the cookies have cooled, simply place them in an airtight container to keep them fresh for as long as possible. If they start to get hard, you can place a piece of bread in the container to keep the cookies fresh and soft for longer.

CAN I MAKE THE COOKIES IN ADVANCE?

Yes, you can make the cookies up to 2-3 days in advance and store them in an airtight container until ready to serve. They can also be frozen and thawed as needed. You can freeze the baked cookies, but I actually prefer to freeze the dough pre-scooped into balls so that I can make them fresh every time!

Just freeze the cookie dough balls individually (laid out on a cookie sheet) before placing all of them together in an airtight container or Ziplock bag. Pull them out when ready to bake. You may need to bake them for a minute or two longer than normal when baking from frozen.

MORE DELICIOUS COOKIES WITH FRUIT:

• BEST FRUIT PIZZA COOKIES
• FROSTED STRAWBERRY COOKIES
• LEMON BLUEBERRY COOKIES
• STRAWBERRY CREAM CHEESE SUGAR COOKIES
• BLUEBERRY OATMEAL COOKIES
• PEACHES & CREAM COOKIES
• BLACKBERRY OATMEAL COOKIES
• PEACH SNICKERDOODLES
• LEMON RASPBERRY COOKIES
• RASPBERRY CHOCOLATE CHIP COOKIES
• STRAWBERRY COOKIES
• BLUEBERRY BANANA COOKIES

Raspberry Cookies made with frozen raspberries and white chocolate chips. Simple raspberry cookie recipe yields soft and chewy cookies that are perfectly pink!

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