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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.

this recipe

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 baking sheet 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, × バニラエッセンス, 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.

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