I know you love a good cookie, and when raspberries are around, I just have to bake with them! Today, I’m sharing two amazing raspberry cookie recipes that are perfect for any time you want a sweet treat. Both are easy to make and offer something a little different for your taste buds.
Whether you like a buttery crumble or a soft, chewy cookie, I have you covered. Let’s get baking some delicious raspberry cookies!
Jump to Recipe:
Buttery Raspberry Crumble Cookies
These cookies offer a lovely buttery base with a sweet raspberry filling, all topped with a delightful crumbly texture. They are like a mini pie in cookie form and incredibly satisfying.
Key Ingredients & Tips for Crumble Cookies
- Cold Butter: Use cold, cubed butter for the best crumbly texture in your dough. It helps create those flaky pieces.
- Raspberry Choice: Fresh raspberries are great here, but you can use frozen ones too. If using frozen, don’t thaw them first.
- Don’t Overmix Crumble: Mix the crumble ingredients just until they come together and look crumbly. Overmixing can make it tough.
What You Need for Buttery Crumble Cookies
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, cold and cubed
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 2 tablespoons cornstarch (for raspberry filling)
- 1 tablespoon lemon juice (for raspberry filling)
⏱️ Time: 40 minutes🍽️ Yields: 18 cookies
How to Make These Raspberry Crumble Cookies
Step 1: Make the Crumble Dough
Preheat your oven to 375°F (190°C). In a large bowl, mix the flour, sugar, and baking powder. Cut in the cold butter until the mixture looks like coarse crumbs. Add vanilla extract and mix until just combined.
Step 2: Prepare Raspberry Filling
In a separate small bowl, gently combine the raspberries with cornstarch and lemon juice. This helps them thicken and keeps them from becoming too watery during baking.
Step 3: Assemble and Bake
Press half of the crumble mixture into the bottom of a greased 8×8 inch baking pan. Spread the raspberry filling evenly over this base. Sprinkle the remaining crumble mixture over the raspberries. Bake for 25-30 minutes, or until the top is golden brown.
Step 4: Cool and Cut
Let the baked crumble cool completely in the pan on a wire rack before cutting it into squares or bars. This will help them hold their shape.
📝 Final Note on Raspberry Crumble Cookies
For the best texture, make sure the crumble bars are fully cooled before you cut and serve them. They will firm up nicely.
Chewy Raspberry Chocolate Chip Cookies
If you love a soft and chewy cookie, this recipe is for you. These cookies bring together the sweet tartness of raspberries with classic chocolate chips for a truly delightful bite. They are always a crowd-pleaser.
Key Ingredients & Tips for Chewy Cookies
- Melted Butter: Using melted butter helps give these cookies their signature chewy texture.
- Brown Sugar Boost: A mix of brown and white sugar adds depth of flavor and keeps the cookies moist and chewy.
- Gentle Folding: When you add the raspberries, fold them in very gently to avoid breaking them up too much. This keeps nice pieces of fruit in your cookies.
What You Need for Chewy Chocolate Chip Raspberry Cookies
- 1 cup (2 sticks) unsalted butter, melted
- ¾ cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips (semi-sweet or milk)
- 1 cup fresh raspberries
⏱️ Time: 35 minutes🍽️ Yields: 24 cookies
How to Make These Chewy Raspberry Chocolate Chip Cookies
Step 1: Mix Wet Ingredients
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
Step 3: Fold in Raspberries and Chips
Gently fold in the chocolate chips and fresh raspberries. You want to keep the raspberries as whole as possible.
Step 4: Scoop and Bake
Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the edges are golden and the centers are still soft.
📝 Final Note on Chewy Raspberry Chocolate Chip Cookies
For truly chewy cookies, take them out of the oven when the edges are set but the centers still look a little soft. They will finish cooking on the baking sheet as they cool.