These amazing white chocolate raspberry cookies have the most tender, cake-like texture and a beautifully deep, real raspberry flavour. This is because they have real raspberry pieces in them, along with raspberry jam. And they are studded with chunks of white chocolate; the rich sweetness of which pairs dreamily with the tart berries. So quick and easy to make, they are ready in just 27 minutes and no chilling required!
These cookies taste of real raspberry, floral vanilla, and creamy white chocolate swirled into a tender cookie with a cake-like texture. They are the best! My favourite times to enjoy them are summer when ripe and juicy berries are readily available, and Valentine's Day because of the pretty pink colour. They would also be perfect for Mother's Day or a pink-themed baby shower.
Try these tasty chocolate raspberry bites for another delicious recipe featuring fresh raspberries. Individual raspberries are piped full of scrumptious chocolate ganache, making a unique and delightful treat.
Ingredients
- Fresh raspberries - Fresh, ripe raspberries will give you the most flavourful cookies. I don't recommend using frozen raspberries in this cookie recipe as it may add too much moisture. If you must use frozen, thaw first and squeeze out all excess moisture.
- Raspberry jam - Adding raspberry jam enhances the deep raspberry flavour of these cookies, as well as adding some beautiful colour.
- White chocolate - A good quality white chocolate will take these cookies to the next level. I chopped a white chocolate bar into chunks, but you could use chocolate chips if you prefer.
- Flour - All purpose flour is great for this recipe.
- Baking powder - This ingredient helps to make these cookies fluffy. Make sure that your baking powder is not expired.
- Salt - We use unsalted butter and add the salt separately to control the amount of salt. This is because the amount of salt in butter varies by manufacturer.
- Egg - Large size and room temperature.
- Unsalted butter - Room temperature.
- Sugar - To add a bit of sweetness to the cookies.
- Pure vanilla extract - Try to use pure rather than artificial if you can. Pure vanilla extract adds the flavour and aroma of caramelized sugar and jasmine flowers.
- Red gel food colouring - Add if you would like your cookies to be this pretty pink colour. However, you can omit it if you prefer. I recommend using gel food colouring rather than liquid. This is because it contains more condensed pigment with less liquid, resulting in a more vibrant and brilliant colour. A few drops of gel will give you an equal or better result than a whole teaspoon of liquid food colouring.
See the recipe card below for quantities.
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- White chocolate - If you're not a fan of white chocolate you can swap it out for semi-sweet or dark chocolate, or omit it from this recipe.
Variations
- Nuts - Chopped nuts make a great addition to these white chocolate raspberry cookies. My favourite to add are macadamia. Pistachio would be great, as well.
- Other berries - Not the biggest fan of raspberries? These cookies are variation of my super popular fresh strawberry cookies that I created when I couldn't find a good recipe for strawberry cookies that didn't use a cake mix. It was a big hit! You will love the fresh strawberry with a hint of lemon. Or, swap out the fresh raspberries and jam in this recipe for equal amounts of blueberries and blueberry jam or blackberries and blackberry jam.
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 of these cookies.
Preheat your oven to 375°F / 190°C and use parchment paper to line a baking sheet.
Chop the white chocolate into small pieces.
Sift the flour, baking powder, and salt 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.
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!)
Rinse and throughly pat the raspberries with paper towel before dicing them.
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 10 cookies in total. The cookies will spread slightly, so ensure that there is some space between them.
Bake in the preheated oven about 12 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.
Equipment
To make this recipe you will need the following:
- Kitchen scale or measuring cup set
- Measuring spoons
- Cutting board and knife
- Mixing bowls
- Whisk
- Rubber spatula
- Parchment paper
- Baking sheet
- Cooling rack
- Stand mixer or mix by hand
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Buy Now → Storage
These white chocolate 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.
Tips for Success
- Weigh to be sure - You should always weigh ingredients like flour and sugar to get the best results. However, if you have to use a measuring cup rather than a kitchen scale, stir the ingredient to create air pockets then gently spoon it into the cup and level off the top. Do not scoop or you will get too much.
- Leavening agents - Baking powder and baking soda are both common leavening agents. They release gas to make your baking rise and become fluffy. Make sure that these ingredients are fresh and not expired.
- Whip it well - The key to achieving the beautiful fluffiness is whipping the butter and sugar together very well, until it becomes fluffy and pale in colour. Make sure to not skim by this step if mixing by hand.
- Don't overmix - As soon as you mix flour into any batter or dough it is so important to not overmix. If you do, you will lose the soft and delicate texture and make something that is dense and tough. Only mix until the flour has just been blended into the other ingredients.
- Room temperature - Dairy and egg ingredients should be room temperature for this recipe. Cold ingredients simply won't combine properly, resulting in uneven lumps. Set them out an hour or two before you start.
- Raspberries - Don't add more than the recommended amount of raspberries to this recipe as this will add more moisture and the cookies may not bake properly.
- Oven temperature - For these white chocolate 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.
- Don't overbake - Overbaking is a quick way to lose moisture and tenderness in your baking. Start checking for doneness early and keep an eye on it. Ovens can vary in temperature and baking tin/tray material can affect how quickly things bake, as well.
FAQ
This recipe makes about 10 cookies. You can easily double it to make more. However, you should only bake with one baking tray in the oven at a time to ensure that they bake evenly. Bake in batches if necessary.
📖 Recipe
White Chocolate Raspberry Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 10 cookies 1x
- Category: Cookies
- Cuisine: American
Description
These amazing white chocolate raspberry cookies have the most tender, cake-like texture and a beautifully deep, real raspberry flavour.
Ingredients
1 ¼ cup all-purpose flour
⅓ teaspoon baking powder
¼ teaspoon salt
1 large egg, room temperature
1 tablespoon raspberry jam
1 teaspoon pure vanilla extract
a few drops red gel food colouring
5 tablespoons unsalted butter, room temperature
½ cup granulated sugar
¼ cup fresh raspberries, diced
50 g white chocolate, chopped
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 of these cookies.
Preheat your oven to 375°F / 190°C and use parchment paper to line a baking sheet.
Chop the white chocolate into small pieces.
Sift the flour, baking powder, and salt 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.
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!)
Rinse and throughly pat the raspberries with paper towel before dicing them.
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.
You should end up with 10 cookies in total. The cookies will spread slightly, so ensure that there is some space between them.
Bake in the preheated oven about 12 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.
Nutrition
- Serving Size: 1 cookie
- Calories: 158
- Sugar: 11.8 g
- Sodium: 59.9 mg
- Fat: 6.7 g
- Carbohydrates: 22.5 g
- Protein: 2.2 g
- Cholesterol: 29.1 mg
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
J says
Wonder why you default to fresh raspberries over frozen
Asha says
Hello, the reason for that comes down to moisture. When berries are frozen, the water content inside the berries freezes and expands, rupturing the cellular structures inside the berries. Then when they are thawed, much more liquid is released without those cellular structures to hold it in place. So, using fresh berries is 'dryer' and also there is just something nice about using fresh berries when they are in season 🙂
Joseph Stankevich says
Can I use unbleached flour?
Asha says
Hello, so sorry for the delay. Yes, you can use unbleached flour in this recipe 🙂