If you love raspberry cookies as much as I do, then you’re in for a real treat today! I’ve been busy in the kitchen perfecting two amazing cookie recipes that highlight the bright, sweet-tart flavor of raspberries. Get ready to bake some delightful homemade cookies.
Whether you like a buttery crumble or a chewy chocolate chip cookie, I have a recipe here that you will love. Let’s get baking!
Jump to Recipe:
Buttery Raspberry Crumble Cookies: A Sweet Treat Recipe
These buttery raspberry crumble cookies are a dream come true for anyone who loves a soft cookie with a delightful crumbly topping. Each bite brings together sweet raspberries and rich butter, making them perfect for sharing.
Key Ingredients & Baking Tips for Raspberry Crumble Cookies
- Cold Butter: Use very cold butter for both the cookie base and the crumble. This helps create that flaky, crumbly texture you want.
- Fresh Raspberries: Fresh raspberries work best here. If you use frozen, make sure they are completely thawed and gently patted dry to avoid adding too much moisture to the dough.
- Don’t Overmix: Mix the dough just until combined. Overmixing can lead to tough cookies, and we want them light and tender.
What You Need to Make Raspberry Crumble Cookies
- All-purpose flour
- Granulated sugar & brown sugar
- Unsalted butter, cold
- Fresh raspberries
- Rolled oats
- Baking powder & salt
- Vanilla extract
⏱️ Time: 50 mins🍽️ Yields: 18 large cookies
How to Bake Buttery Raspberry Crumble Cookies
Step 1: Prepare the Crumble and Dough
First, make the crumble topping by mixing flour, oats, sugar, and cold butter until it forms coarse crumbs. Set aside. Next, in a separate bowl, cream together butter and sugars until light. Beat in the egg and vanilla extract until smooth, then gently fold in the dry ingredients.
Step 2: Assemble and Bake
Scoop spoonfuls of the cookie dough onto a baking sheet. Make a small well in the center of each cookie and fill it with a few fresh raspberries. Sprinkle the prepared crumble topping generously over the raspberries. Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until the edges are golden brown.
📝 Final Note
Let these raspberry crumble cookies cool on the baking sheet for a few minutes before moving them to a wire rack. This helps them firm up and keeps the crumble intact.
Chewy Raspberry Chocolate Chip Cookies: An Easy Cookie Recipe
These chewy raspberry chocolate chip cookies are a perfect blend of gooey chocolate and bright raspberry flavor. They are soft in the middle with slightly crisp edges, making them truly irresistible.
Key Ingredients & Smart Baking Tips
- Room Temperature Butter: For a truly chewy cookie, start with softened, room temperature butter. This creams better with the sugars, creating a smooth batter.
- Dark Chocolate Chips: Dark chocolate chips complement the tartness of raspberries beautifully. You can also use milk chocolate if you prefer a sweeter cookie.
- Folding in Raspberries: Gently fold in the raspberries at the very end to avoid crushing them too much. This helps keep their shape and ensures pockets of juicy fruit.
What You Need for Chewy Chocolate Chip Cookies
- All-purpose flour
- Unsalted butter, softened
- Granulated sugar & brown sugar
- Eggs
- Fresh raspberries
- Dark chocolate chips
- Baking soda & salt
- Vanilla extract
⏱️ Time: 40 mins🍽️ Yields: 20 cookies
How to Prepare Chewy Raspberry Cookies
Step 1: Cream Butter and Sugars
In a large bowl, beat the softened butter with both granulated and brown sugars until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed.
Step 2: Combine and Bake
Slowly add the flour, baking soda, and salt to the wet ingredients, mixing until just combined. Fold in the dark chocolate chips and fresh raspberries carefully. Drop rounded spoonfuls of dough onto a prepared baking sheet and bake at 375°F (190°C) for 10-12 minutes, until the edges are golden and the centers are still soft.
📝 Final Note
For the best chewiness, let these cookies cool completely on the baking sheet before storing them. They will continue to set up as they cool.