I have something special for you today: a collection of my favorite raspberry cookie recipes! These sweet treats feature bright raspberries paired with delicious flavors like almond, chocolate chip, and pistachio. If you love homemade cookies, you are in for a real treat.
From buttery shortbread to soft crescent shapes, you will find a raspberry cookie for every occasion. I’ve put together recipes that are simple to follow and promise a delightful baking experience for you at home.
Jump to Recipe:
- 1. Raspberry Almond Butter Cookies
- 2. Raspberry Almond Crescent Cookies
- 3. Raspberry Almond Shortbread Cookies
- 4. Raspberry And Chocolate Chip Cookies
- 5. Raspberry And Pistachio Cookies
Raspberry Almond Butter Cookies Recipe
These soft butter cookies feature a delightful almond flavor with a bright raspberry center. They are wonderfully tender and simple to prepare.
Key Ingredients & Tips for Butter Cookies
- Room Temperature Butter: Make sure your butter is soft for a smooth, creamy dough.
- Almond Extract Boost: A little almond extract really brings out the nutty flavor in these cookies.
What You Need for Raspberry Almond Butter Cookies
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup raspberry jam
⏱️ Time: 40 mins🍽️ Yields: 2 dozen
How to Make Raspberry Almond Butter Cookies
Step 1: Cream the Ingredients
Preheat your oven to 375°F (190°C). In a large bowl, beat the softened butter and granulated sugar together until they are light and fluffy. Mix in the egg and almond extract until well combined.
Step 2: Combine and Bake
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. Roll the dough into small balls, place them on a baking sheet, and use your thumb to make an indentation in the center of each. Fill each indentation with about ½ teaspoon of raspberry jam. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before moving to a wire rack.
📝 Final Note
Store these delicious cookies in an airtight container at room temperature for up to 3 days to keep them fresh.
Raspberry Almond Crescent Cookies Recipe
These delicate crescent-shaped cookies have a lovely almond flavor and a sweet raspberry surprise. They are perfect for a special gathering or a quiet afternoon with tea.
Key Ingredients & Tips for Crescent Cookies
- Chill Your Dough: Chilling the dough before shaping helps the cookies hold their crescent form better while baking.
- Dust with Powdered Sugar: A generous dusting of powdered sugar after baking gives them a beautiful, classic finish.
What You Need for Raspberry Almond Crescent Cookies
- 1 cup unsalted butter, softened
- ½ cup powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup ground almonds (almond flour)
- 1 ½ cups all-purpose flour
- Pinch of salt
- ¼ cup raspberry preserve
⏱️ Time: 50 mins🍽️ Yields: 20 cookies
How to Make Raspberry Almond Crescent Cookies
Step 1: Prepare and Chill Dough
In a large bowl, beat the softened butter with ½ cup powdered sugar until light. Mix in the vanilla and almond extracts. Gradually add the ground almonds, flour, and salt, mixing until a soft dough forms. Divide the dough into two disks, wrap in plastic wrap, and chill for at least 30 minutes.
Step 2: Shape, Fill, and Bake
Preheat your oven to 350°F (175°C). Take small pieces of chilled dough, roll them into logs, and shape into crescents. Make a small well in the center of each crescent and fill with raspberry preserve. Place on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool slightly on the baking sheet, then transfer to a wire rack. While still warm, generously dust with powdered sugar.
📝 Final Note
These cookies are quite fragile once baked, so handle them gently when transferring and storing. Keep them in a cool, dry place.
Raspberry Almond Shortbread Cookies Recipe
These crisp shortbread cookies are full of buttery almond flavor and feature a bright raspberry filling. They are a classic treat that everyone will enjoy.
Key Ingredients & Tips for Shortbread Cookies
- Good Quality Butter: Since butter is a main ingredient, using high-quality butter makes a big difference in flavor.
- Do Not Overmix: Mix your shortbread dough just until it comes together to keep the cookies tender and crumbly.
What You Need for Raspberry Almond Shortbread Cookies
- 1 ½ cups all-purpose flour
- ½ cup almond meal (ground almonds)
- ½ cup granulated sugar
- 1 cup unsalted butter, softened
- ½ teaspoon almond extract
- Pinch of salt
- ¼ cup raspberry jam or preserves
⏱️ Time: 60 mins🍽️ Yields: 18 cookies
How to Make Raspberry Almond Shortbread Cookies
Step 1: Prepare the Dough
Preheat your oven to 325°F (160°C). In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Mix in the almond extract. In a separate bowl, whisk together the flour, almond meal, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Do not overmix.
Step 2: Roll, Cut, and Bake
Lightly flour a surface and roll out the dough to about ¼-inch thickness. Use cookie cutters to cut out your desired shapes. For filled cookies, cut a small hole in the center of half of your shapes. Place the cookies on a parchment-lined baking sheet. For the cookies with holes, spoon a small amount of raspberry jam into the center before baking. Bake for 15-20 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack.
📝 Final Note
These shortbread cookies keep well in an airtight container for up to a week. You can also freeze the unbaked dough for later.
Raspberry And Chocolate Chip Cookies Recipe
A new take on a classic, these cookies combine juicy raspberries with rich chocolate chips. You will really enjoy the pairing of sweet and tart in every bite.
Key Ingredients & Tips for Raspberry Chocolate Chip Cookies
- Gently Fold Raspberries: Add fresh raspberries at the very end of mixing to avoid crushing them too much.
- Chocolate Chip Choice: Use good quality chocolate chips that you love for the best flavor experience.
What You Need for Raspberry And Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 cup fresh raspberries
⏱️ Time: 35 mins🍽️ Yields: 2 dozen
How to Make Raspberry And Chocolate Chip Cookies
Step 1: Mix Wet and Dry Ingredients
Preheat your oven to 375°F (190°C). In a large bowl, cream the softened butter with both brown and granulated sugars until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 2: Fold and Bake Cookies
Gently fold in the chocolate chips and fresh raspberries. Drop rounded spoonfuls of dough onto ungreased baking sheets, leaving some space between each cookie. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
📝 Final Note
Due to the fresh raspberries, these cookies are best enjoyed within a day or two. Store any leftovers in an airtight container in the refrigerator.
Raspberry And Pistachio Cookies Recipe
These beautiful cookies offer a wonderful mix of tart raspberries and earthy pistachios. The colors are vibrant, and the flavors are absolutely delightful.
Key Ingredients & Tips for Raspberry Pistachio Cookies
- Toasted Pistachios: Lightly toast your pistachios before grinding or adding them for a richer, more pronounced flavor.
- Freeze-Dried Raspberries: These add intense raspberry flavor and color without adding extra moisture to your cookie dough.
What You Need for Raspberry And Pistachio Cookies
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup ground pistachios (roasted and shelled)
- 1 ¾ cups all-purpose flour
- Pinch of salt
- ¼ cup crushed freeze-dried raspberries
⏱️ Time: 45 mins🍽️ Yields: 20 cookies
How to Make Raspberry And Pistachio Cookies
Step 1: Combine the Dough
Preheat your oven to 350°F (175°C). In a large bowl, cream the softened butter and powdered sugar until smooth. Beat in the egg yolk and vanilla extract until well combined. Stir in the ground pistachios, crushed freeze-dried raspberries, flour, and salt until a cohesive dough forms.
Step 2: Shape and Bake
Roll the dough into a log, about 1.5 inches in diameter. You can also roll out the dough and use cookie cutters. Place the shaped dough onto a parchment-lined baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set. Let cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
📝 Final Note
For a nice garnish, sprinkle a few extra chopped pistachios on top of the cookies right after they come out of the oven.