These moist raspberry cookies are a delightful treat that balance sweetness and a tangy burst from fresh raspberries. They’re soft, chewy, and oh-so-tasty!
Making these cookies is a breeze! I enjoy popping a few in my lunchbox for a sweet surprise. Who can resist that juicy raspberry goodness? 😍
Key Ingredients & Substitutions
Butter: Unsalted butter is best as it gives you control over the salt in your cookies. If you’re in a pinch, you could use margarine or a plant-based butter alternative.
Granulated Sugar & Powdered Sugar: This combo makes for a sweet balance. If you want to cut down on sugar, consider using coconut sugar or a sugar substitute designed for baking!
Fresh Raspberries: They add the tangy flavor that makes these cookies special! Frozen raspberries work too—just thaw and drain excess moisture before using.
White Chocolate Chips: I love the creaminess they add! If you’re not a fan, you can swap in dark chocolate or even omit it entirely for a lighter cookie.
How Do I Keep My Cookies Moist and Soft?
Keeping cookies moist can be tricky, but following some simple techniques helps you achieve that perfect texture.
- Don’t overmix the dough. Mix just until combined when adding dry ingredients.
- Fold in the raspberries gently. Aim to keep them intact to prevent excess moisture.
- Watch the baking time closely! Pull them out when they’re slightly golden on the edges but still soft in the center.
- Let them cool on the baking sheet for a few minutes to set before transferring to a wire rack.
Moist Raspberry Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh raspberries, gently mashed or chopped
- 1 cup white chocolate chips
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp milk or lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 12-14 minutes to bake. Don’t forget to let them cool for a bit before adding the glaze!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and powdered sugar. Mix until the mixture is light and fluffy—that’s how you’ll get those deliciously soft cookies!
3. Add the Wet Ingredients:
Beat in the egg and the vanilla extract, making sure everything is well combined and creamy.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure that the baking soda is evenly distributed throughout your dough.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing just until everything is combined. Be careful not to overmix, or your cookies might be tough!
6. Fold in Raspberries and Chocolate Chips:
Gently fold in the mashed or chopped raspberries and white chocolate chips. Try to keep the raspberries in chunks so that they keep some of their juice and flavor in the cookies.
7. Scoop the Cookies:
Use a tablespoon or cookie scoop to drop dollops of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart and slightly flatten the tops for even baking.
8. Bake the Cookies:
Place them in the preheated oven and bake for about 12-14 minutes. Look for lightly golden edges, but remember that the centers should still be soft!
9. Cool the Cookies:
Once out of the oven, let the cookies sit on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. This helps them firm up without getting too hard.
10. Make the Glaze:
In a small bowl, whisk together the powdered sugar with a little milk or lemon juice until smooth. Adjust the liquid until you reach a drizzling consistency.
11. Drizzle and Serve:
Once the cookies are completely cool, drizzle the glaze over the top. Allow it to set a few minutes, then they’re ready to enjoy!
These cookies are a delightful combination of sweet white chocolate and tart raspberries, perfect for sharing—or keeping all to yourself! Enjoy with a glass of milk or your favorite tea! 🍪
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! If using frozen raspberries, be sure to thaw them first and drain any excess liquid to keep the dough from becoming too wet. You might want to lightly mash them after thawing.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, place them in the fridge for up to a week, but be sure to let them come to room temperature before serving again.
Can I Make the Dough Ahead of Time?
Yes! You can make the dough up to 2 days in advance. Just cover it tightly and refrigerate. When you’re ready to bake, scoop out the dough and let it come to room temperature for about 10-15 minutes before baking.
What Other Variations Can I Try with This Recipe?
Feel free to get creative! You can substitute the white chocolate chips with dark chocolate or even nuts for an added crunch. You could also try other fruits like blueberries or chopped strawberries for different flavors!
