These moist raspberry cookies are a sweet treat bursting with fruity flavor! With juicy raspberries mixed into soft dough, every bite feels like summer.
I love how easy they are to make! Just mix, scoop, and bake—perfect for when you need a quick dessert. Plus, the bright color makes them look so pretty on a plate!
Key Ingredients & Substitutions
Butter: Unsalted butter is the best choice for baking, as it allows you to control the salt in your recipe. If you’re dairy-free, use vegan butter or coconut oil.
Raspberries: Fresh raspberries add a delightful burst of flavor, but if they’re not in season, you can use frozen raspberries. Just make sure to thaw and drain them well to avoid excess moisture.
White Chocolate Chips: These melt beautifully and add sweetness. If you’re not a fan, try using dark chocolate chips or even nuts for a different texture and flavor. For a dairy-free option, check for vegan chocolate chips.
Flour: All-purpose flour works great here, but if you’re looking for a gluten-free substitute, consider using a 1:1 gluten-free baking flour.
How Can I Achieve Soft and Moist Cookies?
The key to soft and moist cookies lies in how you mix the ingredients and the baking time. Start by creaming the butter and sugar well; this adds air and lightness. Be careful not to over-mix the flour, just until combined is perfect.
- Don’t skip the resting time after mixing; letting the dough chill for about 30 minutes can help create thicker cookies.
- Keep an eye on the baking time. Cookies should come out when the edges are golden but the centers still look soft. They will continue to cook a bit while cooling.
Moist Raspberry Cookies with White Chocolate Drizzle
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries (or thawed frozen raspberries, drained)
- 3/4 cup white chocolate chips
- 1/2 cup powdered sugar (for drizzle)
- 1-2 tablespoons milk or cream (for drizzle)
How Much Time Will You Need?
This recipe takes about 20 minutes for prep time and 12-15 minutes for baking. In total, you’re looking at around 35-40 minutes before you get to enjoy these delicious cookies!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add Egg and Vanilla:
Next, beat in the egg and vanilla extract until everything is well blended. You want a smooth mixture at this point.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt until well combined. This helps to evenly distribute the leavening agents.
5. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the butter and sugar mixture. Mix just until combined—be careful not to overmix!
6. Fold in the Raspberries and Chocolate:
Gently fold in the fresh raspberries and white chocolate chips. Take your time to avoid smashing the raspberries—keep the mixture chunky and moist.
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheets. Space them about 2 inches apart to allow for spreading.
8. Bake the Cookies:
Place the baking sheets in the oven and bake for 12-15 minutes. You want the edges to be golden brown while the centers still look soft.
9. Cool the Cookies:
Once baked, remove them from the oven and let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Make the White Chocolate Drizzle:
To whip up the drizzle, mix the powdered sugar with 1 tablespoon of milk or cream until you have a thick, smooth glaze. If it’s too thick, add a bit more milk to reach your desired consistency.
11. Drizzle and Set:
Once the cookies are completely cool, use a spoon or piping bag to drizzle the white chocolate glaze over the top of each cookie.
12. Enjoy!
Let the drizzle set for a few minutes before serving. Now, sit back and enjoy your delicious, moist raspberry cookies with sweet, creamy white chocolate accents!
These cookies are sure to bring a smile to your face with their perfect blend of flavors and textures!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can! Just make sure to thaw and drain the frozen raspberries well to avoid excess moisture in the dough. Gently fold them in to maintain their shape.
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 longer, refrigerate them for up to a week, or freeze for up to 3 months.
Can I Substitute the White Chocolate Chips?
Absolutely! You can use dark chocolate chips, semi-sweet chocolate, or even nuts if you prefer. Just keep the quantity similar to maintain the balance of flavors.
What Can I Do If My Dough Is Too Sticky?
If your dough is too sticky, try chilling it in the fridge for about 30 minutes. This will help firm it up and make it easier to scoop and handle.