These moist raspberry cookies are a tasty treat filled with juicy berries! They are soft, sweet, and have a delightful pink hue that makes them extra fun.
Who can resist a cookie bursting with fruity goodness? 🍪 I love enjoying them with a glass of milk—they disappear fast, so you might want to make a double batch!
Key Ingredients & Substitutions
Unsalted Butter: Room temperature butter gives these cookies a lovely texture. If you’re dairy-free, try using coconut oil or a vegan butter substitute. Just make sure it’s also softened for ease of mixing!
Raspberries: Fresh raspberries are delicious, but frozen can work too. Make sure to thaw and drain them to avoid excess moisture. You can also swap raspberries with blueberries or chopped strawberries if you prefer.
White Chocolate Chips: I love the sweet creaminess that white chocolate adds, but if you’re not a fan, dark or milk chocolate chips are great alternatives! You can even use nuts for some crunch.
All-purpose Flour: This is your go-to for structure. For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
How Do You Get the Perfect Cookie Texture?
Achieving that soft, moist cookie relies on a few essential steps. First, make sure your butter is softened to room temperature; this means it’s easy to cream with sugar, leading to a light texture.
- When mixing in dry ingredients, avoid over-mixing—a few lumps are okay! This helps keep the cookies tender.
- Don’t skip the cooling step on the baking sheet. This lets the cookies set properly, ensuring they stay soft in the middle.
And remember, cookies will continue to bake slightly after you take them out of the oven, so don’t wait until they’re firm before pulling them out!
Moist Raspberry Cookies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1/2 cup white chocolate chips
- Optional: a few drops of red or pink food coloring for deeper color
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare, plus an additional 10-12 minutes to bake. Allow a bit of time for cooling, and you’ll have scrumptious cookies ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper to prevent your cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar. You want to mix them until it becomes light and fluffy. This aerates the mixture, which is essential for a soft cookie.
3. Add Egg and Vanilla:
Beat in one large egg and a teaspoon of vanilla extract. Make sure it’s all well combined—this gives the cookies a lovely flavor.
4. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to distribute the leavening ingredients evenly throughout the flour.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to mix until just combined. Be careful not to overmix; this keeps the cookies tender!
6. Add Color (Optional):
If you’d like your cookies to have a little extra color, now’s the time to add a few drops of red or pink food coloring. Gently fold this into the dough until it’s evenly blended.
7. Fold in Raspberries and Chocolate Chips:
Carefully fold in the fresh raspberries and white chocolate chips. Try not to break the berries too much. You want those juicy bursts of flavor in every bite!
8. Scoop the Dough:
Use a spoon or a cookie scoop to drop rounded tablespoons of cookie dough onto the prepared baking sheet. Make sure to space them out about 2 inches apart so they have room to spread while baking.
9. Bake the Cookies:
Place the baking sheet in the oven and bake for 10-12 minutes. You want the edges to be set, and they should be slightly golden but still soft in the middle.
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these moist, fruity cookies with the sweet bursts of raspberry and creamy white chocolate!
Happy baking! 🍪
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! Frozen raspberries work well; just make sure to thaw and drain them before adding to the dough to prevent excess moisture. This will help keep your cookies from becoming too soggy.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them in a container with parchment paper between layers for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
What if I Don’t Have White Chocolate Chips?
No problem! You can substitute white chocolate chips with dark or milk chocolate chips, or even nuts like chopped almonds or walnuts for added texture and flavor.
Can I Make These Cookies Vegan?
Yes, you can! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a dairy-free butter substitute along with dairy-free chocolate chips for a delicious vegan version!