Introduction

These Raspberry Cookies offer a delightful balance of sweet white chocolate and tart raspberries in a tender, buttery dough. Finished with a fresh raspberry glaze, they are perfect for any occasion where you want a burst of fruity flavor in a classic cookie.

The image shows a stack of soft cookies with one cookie on top that has a bite taken out, revealing a light beige inside with white chocolate chunks and red raspberry bits. The cookies have a pale golden color with visible pieces of red raspberries and white chocolate, and they are drizzled with bright pink icing in thin lines across the surface. Around the stack, there are whole fresh raspberries adding bright red color and texture contrast. The cookies and raspberries rest on a white marbled surface, and the overall look is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 tbsp unsalted butter, room temperature (141 grams)
1 1/4 cup granulated sugar (225 grams)
1 large egg, room temperature
1 large yolk, room temperature
2 tsp vanilla extract
2 1/4 cup all-purpose flour (283 grams)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup frozen raspberries (85 grams)
3/4 cup white chocolate chips or chopped white chocolate (127 grams)
1/2 cup fresh or frozen raspberries (for glaze)
1 cup powdered sugar (125 grams)
2 to 4 tsp milk or water (for glaze)

Instructions

Step 1: Beat the softened butter with a mixer on medium-high speed for 1 minute until smooth.
Step 2: Add the granulated sugar and continue beating for 2 more minutes until the mixture is creamy and fluffy.
Step 3: Mix in the whole egg until combined, scraping the bowl as needed.
Step 4: Add the egg yolk and vanilla extract, mixing until fully incorporated.
Step 5: In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
Step 6: Gently fold in the frozen raspberries and white chocolate chips, mixing only until incorporated. Keep raspberries frozen to prevent breaking them apart.
Step 7: Using a cookie scoop, form small balls of dough and place them on a parchment-lined tray.
Step 8: Freeze the cookie dough balls for about 15 minutes while preheating the oven to 350ºF (175ºC).
Step 9: Arrange the chilled cookie balls on a baking sheet lined with parchment paper or a silicone mat, spacing them at least 2 inches apart.
Step 10: Bake for 10 to 12 minutes, until the edges are set and edges turn lightly golden.
Step 11: Remove the cookies from the oven and let them cool completely on a wire rack before glazing.
Step 12: For the raspberry glaze, blend the fresh or frozen raspberries in a food processor until smooth, adding a teaspoon of water or milk if needed.
Step 13: Strain the raspberry puree to remove seeds, then whisk 1 to 2 tablespoons of the juice into the powdered sugar until smooth. Add more milk or water to reach a drizzling consistency.
Step 14: Drizzle the glaze over the cooled cookies and allow it to set for about 30 minutes so it forms a crust rather than staying wet.

Tips & Variations

Use frozen raspberries in the dough to keep the berries intact and avoid turning the dough pink or watery.
For a different flavor, substitute white chocolate chips with dark or milk chocolate chips.
If fresh raspberries are unavailable for the glaze, frozen will work just as well once thawed and strained.
Chilling the dough balls before baking helps prevent spreading and results in thicker cookies.

Storage

Store these cookies in an airtight container at room temperature for up to 3-4 days. To keep the glaze crisp, avoid stacking them until fully set. Reheat gently in a low oven if desired, but the cookies are best enjoyed fresh.

How to Serve

A stack of seven round cookies is arranged on a small wooden board, each cookie having a light golden color with swirls of dark red raspberry and chunks of white chocolate visible throughout the soft, slightly lumpy texture. Bright red fresh raspberries are scattered around and on top of the cookies, adding vibrant contrast to the pale baked dough. In the blurred background, wooden bowls holding raspberries and white chocolate pieces can be seen along with a whisk resting nearby on a white marbled surface. The overall look is warm and inviting, focusing on the mix of creamy cookie and bright berry colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen in the dough?

Frozen raspberries are recommended in the dough because they hold their shape better and release less juice, keeping the cookie texture intact. Fresh raspberries can make the dough too wet and cause spreading.

How do I make the glaze less sticky?

Allow the glaze to rest on the cookies for at least 30 minutes to crust over. Using a thicker glaze made with less liquid also helps reduce stickiness. You can refrigerate to speed up setting if desired.