Raspberry Cookies are fresh, tender, and totally delicious! With dots of sweet and sour raspberries, bites of rich chocolate, and just the right combination of ingredients, these white chocolate raspberry cookies are marvelously moist and chewy. And they only take 25 minutes to make!!
Tangy fruit and sweet chocolate — a match made in heaven any day of the week, any time of the year!
Those little pockets of melty chips are always a welcome little treat when you bite down.
And if you have guests that don’t love sweets so much, then you could always leave the chocolate out for purely raspberry cookies.!
And my cranberry cookie recipe has some, too!
Ingredient Notes and Substitutions
- Light Brown Sugar – Brown sugar guarantees super soft, chewy white chocolate raspberry cookies – or any cookie!
Regular white sugar will, of course, work just as well, as will regular brown sugar.
- Baking Soda – If necessary, baking powder can be used as a substitute.
But you’ll need to use three times as much, so it’ll dry out the batter a bit more than we want. Avoid it if at all possible.
- Lemon Juice – Lemon lovers that want a stronger lemon flavor should try adding some lemon zest (just get it from the same lemon) or lemon extract.
Avoid adding extra lemon juice as it will water down the batter.
- Raspberries – Fresh and firm raspberries are recommended! Try freezing the fruit for just a little bit to help get a cleaner chop without releasing all of the juice.
- White Chocolate Chips – Not necessary, but very tasty! I find that the texture of the raspberry cookies is more pleasant with this addition. Dark chocolate is also great!
How to Bake Scrumptious Raspberry White Chocolate Cookies
- No frozen fruit, please!
Unfortunately I can’t recommend using frozen berries in my recipe for raspberry cookies.
As they thaw, they’ll make the batter more runny and turn the batter pink — which could be cute, sure, but not quite what we’re going for!
The berries will also break apart more easily so you won’t get a pop of fruit in each bite.
- Pro tips for beautiful batter:
In addition to not using frozen fruit, don’t use mushy fruit either! The color will bleed throughout the batter and change the color throughout.
Also, be very careful not to overmix the batter so that the juices don’t release and mix. Once again, this will turn the batter pink.
- Mix and match flavors.
Some other fruity flavors that meld well with raspberries include apricot, blueberry, peach, and orange.
Add essences of these fruits via extracts, nectars, and zest — or to replace half of the chopped raspberries in the batter.
Mint is a great match, too! And considering the coloring of these red dotted raspberry white chocolate cookies, adding some minty flair would make these a marvelous holiday dessert!
Storing and Freezing White Chocolate Raspberry Cookies
Fresh raspberry cookies are not good for baking ahead of time — with the addition of fresh fruit, they only last for two days or so before becoming unappetizingly soft.
To help them last longer, store white chocolate raspberry cookies in an airtight container in the freezer for up to a month.
If you really want to make these ahead of time, then try using freeze-dried raspberries!
Then they’ll last as long as your average sugar cookie at room temperature.
Kitchen Tools You Will Need
- Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
- Baking Sheets lined with parchment paper – Used for anything from a fresh cookie batch to roasting, a good baking pan will last for years.
- Large Bowl – This one is my go-to!
Raspberry Cookies FAQ
It’s really interesting! This usually only happens if you have a very pink batter as a result of using frozen or mushy fruit.
If a pink batter is baked on a sheet prepared with aluminum foil, the acid in the fruit reacts with the aluminum to turn the batter blue. It tastes the same — it just looks strange!
No, they don’t need to. The fruit should be baked properly into the batter and not be of concern at room temperature.
There also isn’t any milk or cream in the raspberry cookies batter, meaning they are safe on the counter!
First off is using brown sugar instead of white sugar. This moist, molasses-flavored sugar will sweeten just as well as regular sugar but makes cookies much more tender.
Additionally, you can use two egg yolks rather than one whole egg to introduce more fat to the batter, which will also make the cookie more moist and chewy.
Finally, baking for slightly less time makes it less likely your desserts will dry out and harden as they cool.
With love, from our simple kitchen to yours.
Other Cookie Recipes
- 1/2 cup butter, melted
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
- 3/4 cup fresh raspberries, chopped
- Preheat oven to 350 degrees. Stir the melted butter and sugars together in a large mixing bowl.
- Add the lemon juice, vanilla extract, and egg, and mix until well combined.
- Mix the flour, baking soda, and salt in a separate bowl. Slowly add the dry ingredients to the wet ingredients until just combined.
- Fold in the white chocolate chips.
- Fold in the chopped raspberries, being careful not to overmix.
- Scoop the dough out using a standard cookie scoop, and drop the cookies on a prepared baking sheet at least 2 inches apart. Bake in the preheated oven for 14-15 minutes, until just beginning to brown on the bottoms.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2023
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