I love fresh raspberries, and they are so good in baked treats. Today, I’m excited to share some of my favorite raspberry cookie recipes with you.
From classic fruit thumbprints to refreshing lemon cookies and even low-carb options, these delicious cookie ideas are sure to bring a smile to your face. Let’s make some wonderful raspberry cookies!
Jump to Recipe:
- 1. Italian Raspberry Thumbprint Cookies
- 2. Lemonade Raspberry Cookies
- 3. Moist Raspberry Cookies
- 4. Low Carb Raspberry Cheesecake Cookies
Italian Raspberry Thumbprint Cookies
These Italian raspberry thumbprint cookies are soft and buttery, with a sweet jam center. They are simple to make and always a hit for any gathering or afternoon snack.
Key Ingredients & Tips for Thumbprint Cookies
- Real Butter: Use unsalted butter at room temperature for the best cookie texture.
- Good Jam: A high-quality raspberry jam will make the fruit flavor shine in these cookies.
- Chill Dough: Chilling the cookie dough helps prevent spreading and makes the cookies easier to shape.
What You Need
- All-purpose flour
- Granulated sugar
- Unsalted butter (softened)
- Egg yolks
- Vanilla extract
- Almond extract
- Raspberry jam
- Powdered sugar (for dusting)
⏱️ Time: 50 minutes🍽️ Yields: 24 cookies
How to Make It
Step 1: Make the Dough
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolks and both vanilla and almond extracts. Gradually add the flour, mixing until a soft dough forms.
Step 2: Shape and Fill
Roll the dough into small, evenly sized balls. Place them on a baking sheet lined with parchment paper. Use your thumb or the back of a small spoon to make an indentation in the center of each cookie ball. Fill each indentation with a small dollop of raspberry jam.
Step 3: Bake These Cookies
Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden. The jam will be bubbly.
📝 Final Note
Let these raspberry cookies cool completely on a wire rack before dusting with a little powdered sugar for a pretty finish.
Lemonade Raspberry Cookies
Get ready for a bright and zesty treat with these lemonade raspberry cookies. They combine the tartness of lemon with the sweetness of fresh raspberries, perfect for a sunny day.
Key Ingredients & Tips for Zesty Cookies
- Lemon Zest: Don’t skip the lemon zest; it adds a strong citrus smell and taste to your cookies.
- Fresh Raspberries: Gently fold in fresh raspberries to keep them from breaking apart too much in the dough.
- Soft Dough: The dough might be a bit soft, so a quick chill in the fridge can help when scooping.
What You Need
- All-purpose flour
- Granulated sugar
- Unsalted butter (softened)
- Eggs
- Lemon zest
- Lemon juice
- Baking powder
- Salt
- Fresh raspberries
- Powdered sugar (for glaze)
⏱️ Time: 40 minutes🍽️ Yields: 20 cookies
How to Make It
Step 1: Mix Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until they are light and fluffy. Beat in the eggs, then add the lemon zest and lemon juice, mixing well until everything is combined.
Step 2: Add Dry and Raspberries
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the fresh raspberries.
Step 3: Bake Your Lemon Cookies
Drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the edges are lightly set.
📝 Final Note
A simple glaze made from powdered sugar and lemon juice can be drizzled over the cooled cookies for extra lemon flavor.
Moist Raspberry Cookies
If you love soft, tender cookies, these moist raspberry cookies are for you. They have a lovely cake-like texture and pockets of sweet raspberries throughout.
Key Ingredients & Tips for Soft Raspberry Cookies
- Sour Cream/Yogurt: A touch of sour cream or plain yogurt makes these cookies extra moist and tender.
- Don’t Overmix: Mix the dough just until combined to keep the cookies wonderfully soft and tender.
- Coat Raspberries: Lightly coat fresh raspberries in a bit of flour before adding them; this helps stop them from sinking to the bottom.
What You Need
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Egg
- Vanilla extract
- Sour cream (or plain yogurt)
- Fresh raspberries
⏱️ Time: 45 minutes🍽️ Yields: 22 cookies
How to Make It
Step 1: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for a moment.
Step 2: Make the Batter
In a separate, larger bowl, cream together the softened butter and granulated sugar until they are light and fluffy. Beat in the egg and vanilla extract, then stir in the sour cream until smooth. Slowly add the dry ingredients to the wet mixture, mixing until just combined.
Step 3: Add Raspberries and Bake
Gently fold in the fresh raspberries. Drop rounded spoonfuls of dough onto baking sheets lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 12-14 minutes, or until the edges are lightly golden.
📝 Final Note
These cookies are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 3 days.
Low Carb Raspberry Cheesecake Cookies
For a sweet treat without all the carbs, try these low carb raspberry cheesecake cookies. They have a creamy, rich cheesecake taste with bright bursts of raspberries.
Key Ingredients & Tips for Low Carb Cookies
- Cream Cheese: Use softened cream cheese to ensure a smooth dough texture.
- Sugar Substitute: Choose your favorite granular low-carb sweetener, like erythritol or allulose, to keep the carb count low.
- Freeze Dried Raspberries: Using freeze-dried raspberries keeps moisture low and gives a concentrated fruit flavor without extra carbs from fresh berries.
What You Need
- Almond flour
- Cream cheese (softened)
- Unsalted butter (softened)
- Low-carb granular sweetener
- Egg
- Vanilla extract
- Freeze-dried raspberries (crushed)
- Baking powder
⏱️ Time: 35 minutes🍽️ Yields: 18 cookies
How to Make It
Step 1: Cream Ingredients
In a large bowl, beat the softened cream cheese, softened butter, and low-carb sweetener together until the mixture is light and fluffy. Mix in the egg and vanilla extract until well combined.
Step 2: Add Dry Ingredients
Slowly add the almond flour and baking powder to the wet ingredients, mixing until a cohesive dough forms. Gently fold in the crushed freeze-dried raspberries.
Step 3: Bake Cheesecake Cookies
Drop rounded spoonfuls of dough onto a parchment-lined baking sheet. Bake in a preheated oven at 325°F (160°C) for 12-15 minutes, or until the edges are lightly golden and the centers are set.
📝 Final Note
These low carb raspberry cookies taste great slightly chilled from the fridge, which enhances their cheesecake-like texture.