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Raspberry Cookies with White Chocolate Chips and Raspberry Glaze Recipe

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★★★★★

4.4 from 83 reviews

These Raspberry Cookies are soft, buttery treats bursting with fresh raspberry flavor and sweet white chocolate chips. The dough is gently mixed to keep the raspberries intact, then chilled before baking for perfectly shaped cookies. Finished with a delicate raspberry glaze, they are a delightful balance of tart and sweet, making them perfect for dessert or an indulgent snack.

Ingredients

Scale

For the Cookie Dough

  • 10 tbsp unsalted butter, room temperature (141 grams)
  • 1 1/4 cup granulated sugar (225 grams)
  • 1 large egg, room temperature
  • 1 large egg 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)

For the Raspberry Glaze

  • 1/2 cup fresh or frozen raspberries
  • 1 cup powdered sugar (125 grams)
  • 2–4 tsp milk or water

Instructions

  1. Prepare the Butter: Beat the butter in a mixer at medium-high speed for 1 minute until smooth.
  2. Add Sugar: Mix in the granulated sugar and beat for 2 more minutes until the mixture becomes creamy and fluffy.
  3. Add Egg: Incorporate the whole egg and mix well, scraping down the sides of the bowl as needed.
  4. Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until fully combined.
  5. Combine Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the bowl.
  6. Mix Dough: On low speed, blend the dry ingredients with the wet ingredients until just combined.
  7. Add Raspberries and White Chocolate: Gently fold in the frozen raspberries and white chocolate chips, mixing minimally to keep the raspberries from breaking up.
  8. Scoop Dough: Use a cookie scoop to form small balls of dough and arrange them on a parchment-lined tray.
  9. Freeze Dough: Freeze the cookie balls for about 15 minutes while preheating the oven to 350ºF (175ºC).
  10. Prepare for Baking: After freezing, place cookie balls on a parchment paper-lined or silicone mat baking tray, spacing them at least 2 inches apart.
  11. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, until the cookies are set on the outside and slightly golden.
  12. Cool and Store: Allow cookies to cool, then store at room temperature in an airtight container for up to 3 to 4 days.
  13. Make Raspberry Glaze: Blend raspberries in a food processor with 1 tsp of water or milk to make a liquid juice, then strain to remove seeds.
  14. Mix Glaze: Combine 1 to 2 tbsp of raspberry juice with powdered sugar, whisk until smooth. Add more milk or water if needed to adjust consistency.
  15. Glaze Cookies: Drizzle the glaze over the cooled cookies. Let them rest about 30 minutes for the glaze to set and not be sticky.

Notes

  • Use frozen raspberries when adding to dough to prevent the fruit from breaking down and coloring the dough too much.
  • Chilling the cookie dough before baking helps maintain the shape and prevents spreading.
  • Be gentle when mixing in raspberries to keep them whole.
  • The raspberry glaze adds a fresh tart contrast and can be adjusted in consistency by adding more liquid.
  • Store cookies in an airtight container at room temperature for best freshness up to 4 days.

Keywords: raspberry cookies, white chocolate chips, berry cookies, homemade cookies, berry glaze, baked cookies

Find it online: https://chefmilacook.com/raspberry-cookies-with-white-chocolate-chips-and-raspberry-glaze-recipe/