Raspberry Cookies

Raspberry White Chocolate Cookies that are soft, buttery, and studded with juicy bursts of tart raspberries and creamy white chocolate in every bite. With crisp golden edges and soft, bakery-style centers, they’re sweet and have the best texture. Perfect for spring and summer, serve them for everything from baby showers to weekend brunches and any time we want a special treat. These are SO good! 

Why You’ll Love This White Chocolate Raspberry Cookies Recipe

• Large Batch – As written, this recipe makes up to 28-30 large cookies, meaning it’s perfect for sharing. 
• Simple Steps – With pops of bright color, these raspberry cookies look impressive but are surprisingly simple to make! 
• Taste & Texture – Soft and buttery with lightly crisp edges and melty pockets of sweet white chocolate and pops of bright raspberry, these cookies are perfectly balanced, making them an instant favorite for everyone who tries them. 
• Make-Ahead-Friendly – The dough must be chilled. So, we like to prepare these cookies a day in advance. Then, they bake in minutes for stress-free entertaining! 

RELATED: Lemon Bar Cookies

Ingredients

Believe it or not, you don’t need complicated ingredients to make bakery-style cookies at home! Here’s what to gather: 

• Unsalted Butter – Melt the butter and let it come to room temperature before you begin. 
• Sugar – Granulated sugar sweetens the cookie dough and helps give the cookies structure. Then, light brown sugar enhances the sweetness further while adding molasses flavor and helps keep the centers soft. 
• Vanilla
• Egg – Let it come to room temperature for easy mixing. 
• Flour – We use all-purpose flour for the base of the dough, but you can substitute a 1:1 all-purpose gluten-free flour, if needed. 
• Cornstarch – This helps create puffy, tender, melt-in-your-mouth cookies. 
• Baking Soda – Make sure it’s fresh for the best results! 
• White Chocolate Chips – Substitute a chopped white chocolate bar if you prefer bigger chunks. Or you could even use dark chocolate chips instead!
• Frozen Raspberries – We don’t recommend fresh raspberries for this recipe. Use whole frozen raspberries (not crushed pieces) to help prevent too much bleeding into the dough.

How to Make White Chocolate Raspberry Cookies

This recipe must be chilled before baking. So, we recommend reading through the steps before you begin and planning accordingly. You’ll need two mixing bowls, two large baking sheets, and a large cookie scoop. Here’s how to make soft White Chocolate Raspberry Cookies: 

1. Combine the wet ingredients – Whisk the melted butter, granulated sugar, and brown sugar in a large bowl. Then, whisk in the vanilla and egg until smooth. 
2. Mix the dry ingredients – In a second bowl, whisk the dry ingredients until well combined. 
3. Combine – Add the dry ingredients to the bowl of wet ingredients, and fold until a smooth dough forms. Then, fold in most of the chocolate chips, followed by the raspberries. 
4. Chill – Cover the bowl, and chill the dough in the fridge. This step rehydrates the flour and prevents the cookies from spreading! 
5. Portion – Use a cookie dough scoop to portion the dough, and place the cookies on prepared baking sheets, leaving space between each cookie. 
6. Bake – Transfer one baking sheet to the fridge, and bake the other tray just until the cookies are lightly golden around the edges. Sprinkle white chocolate chips on top of the cookies as soon as they come out of the oven. 
7. Cool – Let the cookies cool completely on the pan, and bake the second batch in the meantime. 

Tips

• Use whole frozen raspberries. Dig through the bag, and choose whole raspberries instead of broken pieces. Whole berries hold their shape better and help prevent turning the dough into a red color.
• Fold super gently. When adding the raspberries to the dough, be careful to mix just a few times to incorporate them evenly. Overmixing will crush them and turn the dough red! 
• Don’t skip the chill time. Chilling the dough for at least 1 hour is essential. It prevents the cookies from spreading too much and helps create thick, bakery-style centers.
• Bake one pan at a time. For the most even baking, keep the second tray in the fridge while the first one bakes. This keeps the dough cold and helps prevent spreading. 
• Underbake slightly. Pull the cookies from the oven when the edges are lightly golden, but the centers still look slightly soft. They’ll continue to set as they cool and stay perfectly tender! If you bake until the centers look completely set, the cookies are likely to be a little dry and tough. 
• Let the cookies cool on the pan. Raspberry cookies are delicate when warm. Allow them to cool completely on the baking sheet so they can finish setting and hold their shape before moving or storing.

You’ll Also Love: Coconut Pecan Cookies

Variations

• Swap the chocolate. Replace the white chocolate chips with dark chocolate or semi-sweet chocolate chips for a more decadent, complex flavor that’s slightly less sweet. 
• Add lemon. Include 1 teaspoon of fresh lemon zest in the cookie dough for a bright, citrusy taste. 
• Add nutty flavor. Swap 1/2 teaspoon of the vanilla extract with almond extract for a subtle nutty taste that adds incredible depth. 
• Include cream cheese. Fold in 2-3 ounces of frozen cream cheese cubes for a creamy, cheesecake-inspired taste and texture. 
• Make the cookies gluten-free. Use a 1:1 all-purpose gluten-free flour, and double-check the nutrition label on the rest of the ingredients. 
• Keep your cookies dairy-free. Swap the butter with a plant-based alternative, and use dairy-free white chocolate chips. 
• Add a white chocolate drizzle. Once cooled, drizzle melted white chocolate over the cookies for extra sweetness and a picture-worthy presentation. 

Make Ahead Options

To prepare in advance, combine the cookie dough as instructed in the recipe card. Then, cover the bowl, and store the dough in the fridge for up to 2-3 days. Portion and bake as normal when you’re ready to serve. 

Or, freeze unbaked cookie dough for up to 2 months. To do so, portion the dough into balls and arrange them on a baking sheet. Freeze until solid, and transfer the cookie dough balls to a sealable bag or freezer-safe container. Bake from frozen, adding a few minutes as needed for the dough to set. 

How to Store

Once cool, transfer leftover raspberry cookies to an airtight container, and store them at room temperature for 3-4 days or in the fridge for up to 5-6 days. We recommend placing a sheet of parchment paper between each cookie to prevent them from sticking together! 

You can also freeze baked cookies for up to 2 months. Thaw them at room temperature to serve, and they taste as good as new. 

More Delicious Cookie Recipes

• Kitchen Sink Cookies
• Peanut Butter Cookies
• Chocolate Chip Marshmallow Cookies
• Brown Butter Sugar Cookies
• Chocolate Chip Walnut Cookies
• Pumpkin Cheesecake Cookies

Did you make this recipe? Rate it below and sign up for our email list to get the BEST dessert and drink recipes delivered straight to your inbox!