I love baking, and raspberries are a favorite fruit for cookies. Their bright, tart flavor pairs well with so many different textures and sweet additions. Today, I’m sharing a collection of my best raspberry cookie recipes, perfect for any occasion.
From nutty almond combinations to rich chocolate pairings, these raspberry cookie ideas are great for sharing or enjoying as a sweet snack. I’ve gathered various cookie types so you can easily find your next baking project here.
Jump to Recipe:
- 1. Raspberry Almond Butter Cookies
- 2. Raspberry Almond Crescent Cookies
- 3. Raspberry Almond Shortbread Cookies
- 4. Raspberry And Chocolate Chip Cookies
- 5. Raspberry And Pistachio Cookies
- 6. Raspberry Cheesecake Stuffed Cookies
- 7. Raspberry Chocolate Oatmeal Cookies
- 8. Raspberry Swirl Cookies
- 9. Raspberry White Chocolate Chip Cookies
Raspberry Almond Butter Cookies
These cookies bring together creamy almond butter and sweet-tart raspberries. They have a lovely soft texture and a great flavor balance that I really enjoy.
Key Ingredients & Tips for Raspberry Cookies
- Almond Butter Choice: Use a smooth, natural almond butter for the best texture in these raspberry almond cookies.
- Using Raspberries: You can use frozen raspberries directly in the dough; they hold their shape well during baking.
What You Need for Almond Butter Raspberry Cookies
- All-purpose flour
- Baking soda and salt
- Unsalted butter, granulated sugar, brown sugar
- Eggs and vanilla extract
- Smooth almond butter
- Fresh or frozen raspberries
⏱️ Time: 35 mins🍽️ Yields: 24 cookies
How to Make Raspberry Almond Butter Cookies
Step 1: Prep and Mix Wet Ingredients
Preheat your oven to 375°F (190°C). In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and smooth almond butter until combined.
Step 2: Add Dry Ingredients and Bake
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. Gently fold in the fresh or frozen raspberries. Drop rounded spoonfuls of dough onto baking sheets and bake for 10-12 minutes, or until edges are lightly golden.
📝 Final Note
Store these delicious raspberry cookies in an airtight container at room temperature for up to 3 days to keep them fresh.
Raspberry Almond Crescent Cookies
Delicate and buttery, these crescent-shaped cookies melt in your mouth. The hint of almond and bright raspberry jam makes them truly special and a joy to eat.
Key Ingredients & Tips for Crescent Cookies
- Almond Flour: Using a bit of almond flour gives these raspberry almond cookies a wonderfully tender crumb.
- Raspberry Jam: I suggest using a good quality, seedless raspberry jam for the filling to ensure a smooth finish.
What You Need for Almond Raspberry Crescents
- All-purpose flour and almond flour
- Powdered sugar
- Unsalted butter, softened
- Vanilla extract and almond extract
- Raspberry jam (seedless, if possible)
⏱️ Time: 40 mins🍽️ Yields: 30 cookies
How to Make Raspberry Almond Crescent Cookies
Step 1: Make and Chill the Dough
In a bowl, combine the all-purpose flour, almond flour, and powdered sugar. Cut in the softened butter until the mixture resembles coarse crumbs. Stir in the vanilla and almond extracts to form a soft dough. Wrap the dough and chill it in the refrigerator for at least 30 minutes.
Step 2: Shape, Bake, and Fill
Preheat your oven to 350°F (175°C). Roll small portions of the chilled dough into crescent shapes. Place them on a baking sheet and bake for 12-15 minutes, or until lightly golden at the edges. Let them cool completely, then carefully spoon raspberry jam into the centers of each crescent.
📝 Final Note
For a pretty finish, you can dust these raspberry almond crescent cookies with extra powdered sugar just before serving.
Raspberry Almond Shortbread Cookies
These shortbread cookies are wonderfully crisp and rich, a true classic. A simple raspberry jam center provides a delightful contrast to the buttery almond cookie.
Key Ingredients & Tips for Shortbread
- Cold Butter: Using very cold butter helps achieve that crisp, crumbly shortbread texture we all love.
- Almond Extract: A touch of almond extract truly enhances the nutty base flavor in these raspberry almond cookies.
What You Need for Raspberry Shortbread
- All-purpose flour
- Granulated sugar
- Unsalted butter, very cold
- Almond extract
- Raspberry jam
⏱️ Time: 45 mins🍽️ Yields: 20 cookies
How to Make Raspberry Almond Shortbread Cookies
Step 1: Prepare the Shortbread Dough
Preheat your oven to 325°F (160°C). In a large bowl, whisk together the all-purpose flour and granulated sugar. Using a pastry blender or your fingertips, cut in the very cold unsalted butter and almond extract until the mixture forms a cohesive dough. You can press this dough into a pan or roll and cut out shapes.
Step 2: Bake and Fill
Place the shaped shortbread on a baking sheet. Bake for 20-25 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack. Once cool, spoon a small amount of raspberry jam into the center of each shortbread cookie.
📝 Final Note
These raspberry shortbread cookies keep well for several days when stored in an airtight container at room temperature.
Raspberry And Chocolate Chip Cookies
Classic chocolate chip cookies get a wonderful fruity upgrade with fresh raspberries. The juicy berries burst with flavor alongside the melted chocolate, creating a delightful treat.
Key Ingredients & Tips for Chocolate Chip Cookies
- Chilled Dough: Chilling the dough helps prevent these chocolate chip raspberry cookies from spreading too much during baking.
- Gentle Folding: Fold in the raspberries carefully at the very end to avoid crushing them and keep their shape.
What You Need for Raspberry Chocolate Cookies
- All-purpose flour, baking soda, salt
- Unsalted butter, softened
- Granulated sugar and brown sugar
- Eggs and vanilla extract
- Semi-sweet chocolate chips
- Fresh raspberries
⏱️ Time: 30 mins🍽️ Yields: 24 cookies
How to Make Raspberry Chocolate Chip Cookies
Step 1: Prepare Wet and Dry Mixtures
Preheat your oven to 375°F (190°C). In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate medium bowl, whisk together the flour, baking soda, and salt.
Step 2: Combine and Bake
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and fresh raspberries. Drop rounded spoonfuls of dough onto ungreased baking sheets. Bake for 10-12 minutes, or until the edges are set and lightly golden.
📝 Final Note
For the best results with these raspberry chocolate chip cookies, I recommend using fresh raspberries as frozen ones can add too much moisture to the dough.
Raspberry And Pistachio Cookies
These cookies offer a unique combination of sweet raspberries and salty pistachios. They are soft, chewy, and visually appealing with their green and red colors.
Key Ingredients & Tips for Pistachio Cookies
- Shelled Pistachios: Use unsalted, shelled pistachios for easy prep. Lightly toasting them can bring out more flavor.
- Raspberry Options: For a stronger raspberry punch and less moisture, consider using freeze-dried raspberry pieces in these pistachio cookies.
What You Need for Raspberry Pistachio Cookies
- All-purpose flour, baking powder, salt
- Unsalted butter, softened
- Granulated sugar
- Eggs and vanilla extract
- Chopped pistachios (unsalted)
- Fresh or freeze-dried raspberries
⏱️ Time: 35 mins🍽️ Yields: 20 cookies
How to Make Raspberry And Pistachio Cookies
Step 1: Mix Dough Base
Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt.
Step 2: Add Nuts and Berries, then Bake
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped pistachios and fresh or freeze-dried raspberries. Drop rounded spoonfuls of dough onto baking sheets. Bake for 12-14 minutes, or until the edges are lightly golden.
📝 Final Note
A sprinkle of flaky sea salt on top of these raspberry pistachio cookies before baking can really enhance the pistachio flavor.
Raspberry Cheesecake Stuffed Cookies
Imagine a soft cookie with a creamy cheesecake center and bright pockets of raspberry flavor. These stuffed cookies are truly a special treat for anyone who enjoys rich desserts.
Key Ingredients & Tips for Stuffed Cookies
- Cream Cheese Filling: Ensure your cream cheese is softened to achieve a smooth and creamy filling for the cheesecake cookies.
- Chill the Filling: Chilling the cream cheese-raspberry mixture before stuffing makes it much easier to handle and wrap in the cookie dough.
What You Need for Raspberry Cheesecake Cookies
- All-purpose flour, baking soda, salt
- Unsalted butter, granulated sugar, brown sugar
- Eggs and vanilla extract
- Cream cheese, softened
- Raspberry jam
- Fresh raspberries (optional, for extra filling)
⏱️ Time: 45 mins🍽️ Yields: 16 cookies
How to Make Raspberry Cheesecake Stuffed Cookies
Step 1: Prepare Cheesecake Filling
In a small bowl, beat the softened cream cheese with a little granulated sugar and raspberry jam until smooth. If desired, you can add a few fresh raspberries. Cover and chill this mixture in the refrigerator for at least 30 minutes to firm it up.
Step 2: Make Dough, Stuff, and Bake
Preheat your oven to 375°F (190°C). Prepare a basic cookie dough by creaming butter and sugars, then adding eggs, vanilla, and dry ingredients. Take a portion of cookie dough, flatten it, place a spoonful of chilled cheesecake filling in the center, and wrap the dough around it, sealing completely. Bake for 12-15 minutes until golden.
📝 Final Note
These raspberry cheesecake stuffed cookies are best enjoyed warm, but also keep well refrigerated in an airtight container for up to 3 days.
Raspberry Chocolate Oatmeal Cookies
Wholesome oats meet sweet chocolate and tart raspberries in these satisfying cookies. They have a wonderfully chewy texture and truly great flavor.
Key Ingredients & Tips for Oatmeal Cookies
- Rolled Oats: Use old-fashioned rolled oats for the best chewy texture in these oatmeal raspberry cookies, not instant oats.
- Dark Chocolate: Dark chocolate chips or chunks will provide a nice, deep contrast to the sweet raspberries.
What You Need for Raspberry Oatmeal Cookies
- All-purpose flour, rolled oats
- Baking soda, cinnamon, salt
- Unsalted butter, softened
- Granulated sugar and brown sugar
- Eggs and vanilla extract
- Chocolate chips (dark or semi-sweet)
- Fresh raspberries
⏱️ Time: 35 mins🍽️ Yields: 24 cookies
How to Make Raspberry Chocolate Oatmeal Cookies
Step 1: Combine Dry and Wet Ingredients
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 2: Fold in Mix-ins and Bake
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chocolate chips and fresh raspberries. Drop rounded spoonfuls of dough onto baking sheets. Bake for 12-14 minutes, or until the edges are golden brown.
📝 Final Note
These raspberry chocolate oatmeal cookies are great for breakfast on the go or a hearty snack any time of day.
Raspberry Swirl Cookies
These beautiful cookies feature a vibrant raspberry swirl through a buttery vanilla dough. They look impressive but are quite straightforward to make in your kitchen.
Key Ingredients & Tips for Swirl Cookies
- Food Coloring: A touch of red food coloring can enhance the raspberry swirl’s vibrancy, making your cookies even more appealing.
- Chill the Dough Log: Chilling the rolled dough log makes it much easier to slice neatly and keep the swirl pattern defined.
What You Need for Raspberry Swirl Cookies
- All-purpose flour, baking powder, salt
- Unsalted butter, softened
- Granulated sugar
- Egg and vanilla extract
- Raspberry jam or puree
- Red food coloring (optional)
⏱️ Time: 50 mins🍽️ Yields: 28 cookies
How to Make Raspberry Swirl Cookies
Step 1: Prepare Two Doughs
Preheat your oven to 350°F (175°C). Make a basic vanilla cookie dough by creaming butter and sugar, then adding egg, vanilla, and dry ingredients (flour, baking powder, salt). Divide the dough in half. To one half, mix in raspberry jam or puree and optional red food coloring until evenly blended.
Step 2: Swirl, Slice, and Bake
Roll out both the vanilla and raspberry doughs into equal-sized rectangles. Carefully layer the raspberry dough over the vanilla dough. Roll them together into a tight log, then chill for at least 30 minutes. Slice the chilled log into thin rounds and place them on baking sheets. Bake for 10-12 minutes, until edges are set.
📝 Final Note
For a neater swirl in these raspberry cookies, try not to overmix the raspberry into the dough; just combine it until streaks appear.
Raspberry White Chocolate Chip Cookies
The classic combination of white chocolate and raspberries shines in these soft and chewy cookies. They offer a lovely balance of sweet and tart flavors.
Key Ingredients & Tips for White Chocolate Cookies
- Good Quality White Chocolate: Use high-quality white chocolate chips or chunks for the best flavor and melting texture.
- Fresh Raspberries: Fresh raspberries are preferred here to prevent excess moisture in the cookie dough, keeping them soft.
What You Need for Raspberry White Chocolate Cookies
- All-purpose flour, baking soda, salt
- Unsalted butter, softened
- Granulated sugar and brown sugar
- Eggs and vanilla extract
- White chocolate chips or chunks
- Fresh raspberries
⏱️ Time: 30 mins🍽️ Yields: 24 cookies
How to Make Raspberry White Chocolate Chip Cookies
Step 1: Cream and Blend Wet Ingredients
Preheat your oven to 375°F (190°C). In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract until everything is well blended.
Step 2: Add Dry Mix-ins and Bake
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the white chocolate chips and fresh raspberries. Drop rounded spoonfuls of dough onto baking sheets and bake for 9-11 minutes, or until the edges are lightly golden.
📝 Final Note
Let these raspberry white chocolate chip cookies cool on the baking sheet for a few minutes before moving them to a wire rack to prevent them from breaking.