Raspberry Cookies

Let Me Tell You About These Raspberry Cookies…

Alright, confession time—I’ve baked these raspberry cookies more times than I’d probably admit to my doctor. They’re my downfall on a rainy Sunday, the kind of thing I promised I’d only make “for company” but end up scarfing down in my pyjamas. Once I made a double batch thinking I’d freeze half. Ha! The only thing in the freezer was regret and a lone, squished berry that escaped the chaos (you ever lose one under the oven? That’s a tale for another day…)

One time, my niece tried to help and we accidentally used twice the lemon zest—turns out, not a disaster at all. We still joke about our “zesty berry pucks” but honestly, despite the cookie sheet looking like a raspberry battlefield, they were still delicious. So, if you’re after something a bit tart, a bit sweet, and just messy enough to keep it interesting—let’s crack on.

Why I Can’t Stop Making These (And You Might Not Either)

I make this recipe when I want something that looks fancy but isn’t a faff. My family goes nuts for these (seriously, my partner practically camps by the oven—like it’s a Black Friday sale or something). And you know what? Even when I try to hide a few for myself, they never make it past a day. I usually think “just one more,” and well, that turns into four. The dough’s friendly, even if you’re, let’s say, a bit slapdash with measurements. I’ve made it with frozen berries, fresh ones—once with blackberries (not quite the same, but it’ll do in a pinch). The main thing is: don’t stress, they forgive a lot (as long as you don’t burn them, but that’s a hazard only if you get too distracted by, say, chasing a rogue berry under the fridge…)

Here’s What You’ll Need (But, You Know, Don’t Sweat It)

• 1 and 3/4 cups (about 220g) all-purpose flour (My gran always insisted on Gold Medal—honestly, any plain flour will be fine)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (sometimes I use salted butter and skip this—I know, scandal!)
• 1/2 cup (115g) unsalted butter, softened (I’ve used margarine in a pinch—less rich, but passable when desperate)
• 3/4 cup (150g) granulated sugar
• 1 large egg (or two small ones—never noticed a difference personally)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (optional, but I love the zing—orange zest’s nice too)
• 1 and 1/4 cups fresh or frozen raspberries (really pack ’em in—don’t bother thawing frozen berries; works a treat either way)
• 1/2 cup white chocolate chips (optional, but… why wouldn’t you?)

Let’s Bake! (Don’t Overthink It, Seriously)

1. Preheat your oven to 350°F (180°C). Flick on your favorite music—this is mandatory for proper cookie energy (though the neighbours might disagree).
2. In a bowl (not too tiny or you’ll be flinging flour like a snowstorm), whisk the flour, baking soda, and salt. I usually use my biggest salad bowl—no fancy mixing bowl needed.
3. In another bowl, beat the softened butter with the sugar until it’s light and fluffy. If you forgot to set the butter out, the microwave trick works—just don’t melt it to a puddle!
4. Crack in the egg, vanilla, and the lemon zest if using. Mix to combine (I sometimes do this all in one go—less washing up, right?)
5. Tip in the dry stuff, mixing until just combined. This is where I usually sneak a taste. It’s safe-ish, so live a little.
6. Fold in the raspberries and white choc chips, but gently. The berries’ll break and streak the dough pink, which always looks a bit weird, but once baked, it’s lovely. Honestly, don’t panic if your dough looks blotchy or even a bit messy.
7. Scoop heaped tablespoons of dough onto a parchment-lined tray. No parchment? Butter the tray well—it’ll be ok (maybe a little stuck, but that’s an excuse to nibble the bits left behind).
8. Bake 12-15 minutes, or until the edges are just turning gold. They look soft? Perfect. They’ll set as they cool. I once over-baked them like a numpty. Don’t do that.
9. Let cool, if you can resist. My lot doesn’t, so we eat them slightly warm and messy. Best bit.

Little Notes That Could Save Your Sanity

• Frozen berries do make the dough colder and sometimes firmer to scoop—actually, I find it easier. Fresh berries can vanish a bit more, smooshed in the dough, but nothing tragic.
• If your cookies seem too… um, fluffy? Try squishing them a little before baking.
• I’ve used whole wheat flour once—came out a bit dense, but some people like that sort of thing (not for me!).

Variations I’ve Tried (And at Least One I Wouldn’t Repeat)

• Swap the raspberries for blackberries in late summer—it’s good, but much juicier, so expect a few more cracks.
• Add a sprinkle of chopped nuts. Pecans, if you’re feeling fancy—or walnuts, if they’re what you’ve got.
• I tried stuffing the dough with a chunk of cream cheese once. It…well, leaked everywhere. Still tasty, just don’t plan to impress anyone with presentation.
• No choc chips? Throw in dark chocolate chunks, or leave them out. I like the tangy-only version quite a bit some days.

Don’t Have a Mixer? Here’s the Craic

I bang all the wet stuff together with a wooden spoon if I’m feeling particularly rustic. Arms get a bit of a workout, but that’s just bonus exercise. No fancy scooper? Old-fashioned tablespoons (or even your hands—just wash them first!) do the trick.

How to Store (If There’s Anything Left)

Technically, they’ll last up to 3 days in an airtight tin—though honestly, in my house they rarely make it through the night. If you do have some left, I like them best the next morning with coffee. Oh, and you can freeze the dough for a month or two (I keep forgetting to do this, but it sounds smart).

Serving Them Up (Our Traditions, for What It’s Worth)

We usually pile them on a plate and let everyone dig in, but I think they’re best slightly warm with a scoop of vanilla ice cream. Also great tucked into lunchboxes for a cheeky midday treat. One time, I crumbled them over Greek yogurt—actually delicious, no joke.

Trip-Ups I’ve Learned From

• Rushing the butter-softening step? Not worth it. I once microwaved it to oblivion and the cookies lost their shape, went a bit sad and flat.
• Over-mixing after you add berries squishes them to mush. Just fold them in—gently does it! (I rarely remember, but it’s worth aiming for…)
• Baking two trays at once? Rotate the pans halfway through, or the bottom ones end up pale and the top ones go sunbathing. Each oven’s its own beast, though.

Your (Totally Valid) Raspberry Cookie Questions

Can I use frozen raspberries?

Yep, absolutely. I actually like how they hold their shape better. Don’t thaw first, or your dough’ll go gooey.

Are these very sweet?

I’d say sweet with a zippy tang—if you like things super-sweet, maybe add a touch more sugar, or drizzle with glaze. But I reckon it’s balanced as is.

What if I don’t have parchment?

Grease your tray well (I use lots of butter for this), or flour it a touch. They might stick a little, but nothing a spatula can’t fix. More reason to eat the crispy edges yourself.

Help! My cookies look weirdly pink or streaky?

Perfect, that’s how they should look! The berries paint the dough like modern art. Oddly satisfying, really.

Can I make these with gluten-free flour?

Probably, but I haven’t tried—if you do, let me know! Maybe add an extra egg yolk if it seems dry, I’d say. On second thought, maybe bake a half batch first just in case.

Oh, before I forget: be warned, eating the last cookie in the tin is known to spark epic family debates. Seriously, my uncle still brings up “the cookie incident of ’21” every time I bake these. Family, eh?

★★★★★ 4.10 from 13 ratings

Raspberry Cookies

yield: 16 cookies

prep: 20 mins

cook: 15 mins

total: 35 mins

Soft and chewy raspberry cookies bursting with fresh raspberries and delicious vanilla flavor. Perfect for a sweet snack or dessert treat.

🖨️ Print Pin Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries

Instructions

1. 1
   Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 2
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3
   In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined.
4. 4
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the fresh raspberries.
5. 5
   Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. 6
   Bake for 13-15 minutes, or until the edges are lightly golden. Cool on a wire rack before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 115 caloriescal

Protein: 1.5 gg

Fat: 5 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 16 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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