Raspberry Cookies Recipe

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Soft, buttery, and bursting with juicy berries—these Raspberry Cookies are what dessert dreams are made of. Each bite is a balance of rich vanilla flavor, subtle tartness from fresh raspberries, and a chewy golden texture that melts in your mouth. They’re the kind of cookies you reach for when you want something both nostalgic and a little special.

Perfect for springtime gatherings, holiday trays, or cozy nights with tea, these cookies bring a homemade warmth with a pop of vibrant fruit. Whether you’re a seasoned baker or just getting started, this recipe is easy to follow and delivers bakery-style results every time.

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Ingredients for Raspberry Cookies Recipe

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• ½ cup (110g) packed light brown sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 2¾ cups (345g) all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup fresh raspberries (or frozen, not thawed)
• Optional: extra sugar for rolling

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Step 1: Cream the Butter and Sugars

In a large mixing bowl, combine the softened butter, granulated sugar, and light brown sugar. Beat on medium speed until the mixture becomes light, fluffy, and creamy—this should take about 2–3 minutes. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.

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Step 2: Add Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and continue beating until everything is well incorporated and smooth. The mixture should look pale and velvety.

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Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add this dry mix into the wet ingredients, stirring just until a soft dough forms. Avoid over-mixing at this stage—just enough to blend everything together.

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Step 4: Gently Fold in Raspberries

Carefully fold in the raspberries using a spatula. If using fresh raspberries, try to keep them as whole as possible. If using frozen, do not thaw before folding to prevent excess moisture. The dough will become slightly marbled with streaks of berry color.

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Step 5: Scoop and Shape

Using a cookie scoop or tablespoon, portion the dough into balls. If desired, roll each dough ball in granulated sugar for an extra crisp coating. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart.

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Step 6: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the cookies for 10–13 minutes or until the edges turn golden and the centers are just set. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Step 7: Cool and Enjoy

Once fully cooled, these cookies are ready to devour. They’re amazing fresh out of the oven, but their flavor deepens even more after a few hours. Enjoy with a glass of milk or a cup of tea.

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Storage Instructions

To keep your Raspberry Cookies fresh and delicious, store them in an airtight container at room temperature for up to 3 days. For slightly longer freshness, refrigerate them for up to 1 week—just allow them to come to room temperature before serving for best texture.

If you want to freeze them, place baked and fully cooled cookies in a freezer-safe zip-top bag or airtight container with parchment between the layers. They’ll stay good in the freezer for up to 3 months. Thaw at room temperature or microwave briefly for a just-baked feel.

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Estimated Nutrition

Per cookie (based on a batch of 24 cookies):

• Calories: 190
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 90mg
• Carbohydrates: 26g
• Sugar: 14g
• Fiber: 1g
• Protein: 2g

(Values may vary depending on ingredient brands and portion sizes.)

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Frequently Asked Questions

1. Can I use frozen raspberries instead of fresh?

Yes! Just make sure not to thaw them before adding to the dough. This prevents excess moisture and keeps the dough from getting soggy.

2. Why did my cookies turn out too soft or crumbly?

Soft cookies could be underbaked—try adding 1–2 more minutes. Crumbly ones might result from too much flour or overmixing, so be sure to measure accurately and mix gently.

3. Can I make the dough ahead of time?

Absolutely. You can refrigerate the dough for up to 48 hours before baking. Let it sit at room temp for about 10–15 minutes to soften slightly before scooping.

4. Are these cookies overly sweet?

Not at all. The tartness from the raspberries balances out the sugar perfectly, making them sweet but not overwhelming.

5. Can I use other berries?

Yes, blueberries or chopped strawberries work well too. Just keep an eye on the moisture content, especially with strawberries.

6. How do I prevent the raspberries from breaking apart in the dough?

Fold them in gently at the very end. If using very soft berries, freeze them for 10–15 minutes before mixing.

7. Can I add white chocolate chips?

Definitely! About ¾ cup of white chocolate chips adds a creamy sweetness that pairs beautifully with raspberries.

8. Do I need to chill the dough?

It’s not required, but chilling for 30 minutes helps control spreading and intensifies the flavor.

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