These fresh raspberry cookies are amazing! They have the most tender, cake-like texture. And they are loaded with beautiful flavour because they have real raspberry pieces in them, along with raspberry jam. They are also studded with chunks of white chocolate. These cookies are a dreamy pairing of juicy berry, floral vanilla, and creamy white chocolate.
These cookies are variation of my super popular fresh strawberry cookies; I couldn't find a recipe for strawberry cookies that didn't use a cake mix, so I created this one and it is a hit!
Ingredients
- Fresh raspberries
- Raspberry jam
- White chocolate
- All-purpose flour
- Baking powder
- Salt
- Egg
- Unsalted butter
- Sugar
- Pure vanilla extract
- Red food colouring
See the recipe card below for quantities.
Instructions
You can use a stand mixer to quickly whip up this recipe. But if you don't have one, you can make these cookies by hand (just be prepared for a lot of stirring to create the beautiful cake-like texture).
Preheat your oven to 375°F / 190.5°C and use parchment paper to line a baking sheet.
Chop your white chocolate into small pieces.
Measure the flour, baking powder, and salt, and sift them together into a small bowl.
In another small bowl, lightly whisk the egg. Then mix in the raspberry jam, pure vanilla extract, and red food colouring.
Next, we are going to whip the room temperature butter and sugar together. I used a stand mixer on medium-high for about 4 minutes, scraping down the sides of the bowl as necessary. They will become fluffy and lighter in colour.
Note: The key to achieving the beautiful, fluffiness of these fresh raspberry cookies is whipping the butter and sugar well enough. Make sure to not skim by this step if mixing by hand.
Stir your raspberry jam mixture into the whipped butter and sugar; mix together well. The texture will look a bit gritty.
Then add in the dry ingredients and mix until just completely incorporated (do not overmix!).
Dice the raspberries. Ripe berries will give you more flavourful cookies.
Add the pieces of raspberry and white chocolate in with the cookie dough.
Use a rubber spatula to gently fold them into the cookie dough.
Use a tablespoon-sized measuring spoon to scoop the cookie dough onto the parchment paper-lined baking sheet. The spoonful should be rounded.
Baking
You should end up with 12 cookies in total. The cookies will spread slightly, so ensure that there is some space between them.
Bake in the preheated oven about 10 minutes. You will notice a very light browning at the edge of the cookies when they are finished. Be careful not to overbake them.
The cookies will be extremely delicate when you pull them from the oven. Allow them to cool on the baking sheet for five minutes before transferring to a cooling rack to cool the rest of the way.
Note: For these fresh raspberry cookies, it is very important to make sure that your oven is preheated properly. If the oven isn't hot enough when they bake, the normally tall, fluffy cookie will spread.
Equipment
You will need mixing bowls, measuring cup set or a kitchen scale, measuring spoons, a whisk, parchment paper, a baking sheet, a cooling rack, as well as a cutting board and a knife for chopping chocolate and raspberries. A stand mixer makes all of the mixing in this recipe a breeze, but it is possible to do it by hand.
Variations
Not the biggest fan of raspberries? Try my fresh strawberry cookies recipe for another version of this recipe.
Storage
These fresh raspberry cookies can be stored in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days.
To freeze, allow cookies to cool completely after baking. Place them in a single layer on a parchment paper-lined tray to freeze them, then store in a freezer bag for up to 3 months. Thaw by setting out on a countertop until they come to room temperature.
Print📖 Recipe
Fresh Raspberry Cookies with White Chocolate Chunks
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Cookies
- Cuisine: American
Description
Scrumptious cookies studded with real, fresh raspberries and white chocolate chunks. These tender cookies have a cake-like texture and are a dreamy pairing of juicy berry, floral vanilla, and creamy white chocolate.
Ingredients
1 cup (150 g) all-purpose flour
⅓ teaspoon baking powder
¼ teaspoon salt
1 large egg
1 tablespoon raspberry jam
1 teaspoon pure vanilla extract
12 drops red food colouring *
5 tablespoons (70.9g) unsalted butter, room temperature
½ cup (100 g) granulated sugar
¼ cup (35 g) fresh raspberries, diced
50 g white chocolate, chopped
Instructions
Preheat your oven to 375°F / 190.5°C and use parchment paper to line a baking sheet.
Measure the flour, baking powder, and salt, and sift them together into a small bowl.
In another small bowl, lightly whisk the egg. Then mix in the raspberry jam, pure vanilla extract, and red food colouring.
Using a stand mixer or a wooden spoon, whip the butter and sugar together until they are fluffy and lighten in colour. I used a stand mixer on medium-high for 4 minutes. Whipping these together properly is crucial for achieving the fluffy, cake-like texture of these cookies.
Stir your raspberry jam mixture into the whipped butter and sugar; mix together well. The texture will look a bit gritty.
Then add in the dry ingredients and mix until just completely incorporated (do not overmix!).
Add the pieces of raspberry and white chocolate in with the cookie dough. Use a rubber spatula to gently fold them into the cookie dough.
Use a tablespoon-sized measuring spoon to scoop the cookie dough onto the parchment paper-lined baking sheet. The spoonful should be rounded (see image in post above for reference). You should end up with 12 cookies in total. The cookies will spread slightly, so ensure that there is some space between them.
Bake in the preheated oven about 10 minutes. You will notice a very light browning at the edge of the cookies when they are finished. Be careful not to overbake them.
The cookies will be extremely delicate when you pull them from the oven. Allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool the rest of the way.
Notes
The number of food colouring drops you will need can vary depending on the bottle. I like to make these cookies quite pink. Use the step-by-step photos in the post above for reference if you are trying to match the colour.
A fully preheated oven is very important for these cookies to prevent them from spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 148
- Sugar: 11.8 g
- Sodium: 59.9 mg
- Fat: 6.7 g
- Carbohydrates: 20.5 g
- Protein: 1.9 g
- Cholesterol: 29.1 mg
Keywords: fresh raspberry cookies
Kirsten Lee says
These turned out so scrumptious! Thank you.
Asha says
Thanks so much, Kirsten 🙂
Vanessa says
These are so pretty! I was initially drawn to the colour of these cookies but they are also super yummy too!
Asha says
Thanks so much! 🙂
Cindy Mom the Lunch Lady says
I just made homemade raspberry jam a few weeks ago. I will definitely try making these cookies. They seem so simple, yet so beautiful!
Asha says
Homemade jam in these sounds delicious. Thanks!
Bernice says
These are so cute! They would be so amazing for a special tea or baby shower. Or...you could make them egg shaped for a sweet Easter surprise.
Asha says
Thank you! Love the baby shower idea
Fouzia says
Love your cookies, they look so yummy. They must be quite fragrant with the subtle scent of raspberries in them. I have bookmarked this recipe to try it out later. And those flowers on them look so pretty. Are they vanilla flowers? Where did you get them from?
Asha says
Thank you so much! Yes, they smell heavenly. I believe the flowers are a very pretty variety of phlox. I found them at an Albertan garden centre while visiting.
Terri says
I love raspberry anything - these cookies sound so fresh and delicious!
Asha says
Thank you!
Bridget says
These cookies are delicious! The only major tweak I made was to swap the white chocolate for bittersweet (because that’s what I had on hand). I will be making these many times in the future. Thanks for a fantastic recipe!
Bridget says
I also chilled the dough in the fridge while I preheated oven (rather than do it at the beginning). It was much easier to scoop and the cookies held their shape and came out as very nice domes. 11 min @ 360 in a convection oven was PERFECT.
Asha says
Hi Bridget, thank you and I'm so glad that you enjoyed them! Great ideas on your modifications. I bet they were delicious with the bittersweet chocolate too. All the best x