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.
How to make them
You can use a スタンドミキサー 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).
Prepare by heating your oven to 375°F / 190.5°C and cover a ベーキングトレイ with parchment paper. 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, バニラエキストラクト, and red food colouring.
Next, we are going to whip the room temperature butter and sugar together. The key to achieving the beautiful, fluffiness of these cookies is whipping the butter and sugar well enough. I used a stand mixer on medium-high for about four minutes, scraping down the sides of the bowl as necessary. They will become fluffy and lighter in colour. 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 grainy.
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.
Gently fold them into the cookie dough with a rubber spatula.
Baking fresh raspberry cookies
Use a tablespoon-sized measuring spoon to scoop the cookie dough onto the parchment paper-lined baking sheet. The spoonful should be rounded (see picture below). You should end up with twelve cookies in total.
The cookies will spread slightly, so ensure that there is some space between them.
For these 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.
Bake in the preheated oven about ten 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.
ホワイトチョコ入りラズベリークッキー
- 準備: 15分
- 調理: 10分
- 合計時間: 25分
- 分量: 12 個分 1x
- 分類: クッキー
- 国: アメリカ
説明
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.
材料
1カップ (150 g) all-purpose flour
⅓ 小さじ ベーキングパウダー
¼ 小さじ 塩
1 × 卵(Lサイズ)
1 大さじ raspberry jam
1 小さじ バニラエキストラクト
12 drops red food colouring *
5 tablespoons (70.9g) 無塩バター、室温に戻しておく
½ カップ (100 g) グラニュー糖
¼ カップ (35 g) fresh raspberries, diced
50 g white chocolate, chopped
作り方
Preheat oven to 375°F / 190°C. Line a ベーキングトレイ with parchment paper.
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 スタンドミキサー 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 grainy.
Add in the dry ingredients and mix until just completely incorporated (do not overmix!).
Gently fold the raspberry and white chocolate pieces 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 twelve cookies in total. The cookies will spread slightly, so ensure that there is some space between them.
Bake in preheated oven about ten minutes. You will notice a very light browning at the edge of the cookies when they are done. Do not to over-bake 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.
美味しく作るコツ
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.
栄養素
- 1食あたり: クッキー1個
- カロリー: 148
- 糖質: 11.8 g
- 塩分: 59.9 mg
- 脂質: 6.7 g
- 炭水化物: 20.5 g
- タンパク質: 1.9 g
- コレステロール: 29.1 mg
キーワード: fresh raspberry cookies
Kirsten Lee says
These turned out so scrumptious! Thank you.
アシャ 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!
アシャ 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!
アシャ 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.
アシャ 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?
アシャ 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!
アシャ says
Thank you!