There’s something magical about homemade raspberry cookies, the perfect balance of sweet and tangy, the soft and chewy texture, and that delightful burst of fresh raspberry flavor in every bite. Whether you’re baking for a special occasion, a cozy weekend treat, or simply to satisfy a sweet craving, this easy raspberry cookie recipe is a must-try!
Unlike store-bought cookies, these homemade raspberry cookies are made with simple, wholesome ingredients and zero artificial flavors. The fresh raspberries add a natural sweetness and a slight tartness that pairs beautifully with a buttery, melt-in-your-mouth cookie base.
Why This Recipe is a Must-Try:
✅ Soft & Chewy Texture – No dry, crumbly cookies here! Just the right balance of crisp edges and a soft center.
✅ Bursting with Raspberry Flavor – Fresh raspberries bring a natural sweetness and a slight tart contrast.
✅ Easy to Make – No fancy techniques or hard-to-find ingredients. Just a simple, foolproof recipe!
✅ Customizable – Add white chocolate chips, dark chocolate chunks, or chopped nuts for extra flavor.
✅ Perfect for Any Occasion – Whether for a holiday cookie tray, bake sale, or afternoon snack, these cookies are always a hit.
This recipe is designed to be easy-to-follow, beginner-friendly, and packed with expert baking tips so you get the best results every time. Plus, I’ll share common mistakes to avoid and answer frequently asked questions to ensure your cookies turn out perfectly soft and chewy, just like a bakery-style treat!
💡 Pro Tip: This recipe works with both fresh and frozen raspberries, so you can enjoy these cookies all year round!
Let’s dive in and start baking these irresistible raspberry cookies! 🍪👇
Table of Contents
Ingredients You’ll Need 🛒🍪
To achieve soft, chewy, and flavorful raspberry cookies, using the right ingredients is key! Below is everything you need, along with some pro baking tips and substitutions to customize the recipe to your liking.
🛍️ Main Ingredients:
1️⃣ All-Purpose Flour (2 cups)
- Provides the cookie’s structure and softness.
- Substitution: For gluten-free cookies, use a 1:1 gluten-free flour blend.
2️⃣ Baking Powder (1 tsp)
- Helps the cookies rise slightly for a light and chewy texture.
- Avoid overusing, too much can make cookies cakey instead of chewy.
3️⃣ Salt (¼ tsp)
- Enhances all the flavors and balances sweetness.
- If using salted butter, reduce or skip extra salt.
4️⃣ Unsalted Butter (½ cup, softened) 🧈
- Adds richness and tenderness to the cookies.
- Pro Tip: Softened (not melted) butter creates the perfect chewy texture.
- Substitution: Use coconut oil or plant-based butter for a dairy-free version.
5️⃣ Granulated Sugar (¾ cup)
- Sweetens the cookies and helps with browning.
- Substitution: Swap with coconut sugar for a refined sugar-free option.
6️⃣ Brown Sugar (¼ cup, packed)
- Adds a hint of caramel flavor and extra chewiness.
- Pro Tip: For softer cookies, brown sugar is essential!
7️⃣ Large Egg (1, room temperature)
- Binds the ingredients together and adds moisture.
- Substitution: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for a vegan option.
8️⃣ Vanilla Extract (1 tsp)
- Enhances the overall flavor of the cookies.
- Pro Tip: Use pure vanilla extract for the best taste.
9️⃣ Fresh Raspberries (¾ cup, gently chopped) 🍇
- The star ingredient! Adds natural sweetness and tartness.
- Pro Tip: Pat raspberries dry before adding them to prevent excess moisture.
- Substitution: Use frozen raspberries, but don’t thaw them before mixing!
🔟 Optional Add-ins (Customize Your Cookies! 🎨)
- White Chocolate Chips – A classic pairing with raspberries! 🍫
- Dark Chocolate Chunks – For a rich, indulgent flavor.
- Chopped Almonds or Walnuts – Adds a delicious crunch.
👨🍳 Pro Tips for Perfect Ingredients & Substitutions
✅ Use Room Temperature Ingredients – Butter and eggs blend better, ensuring a smoother dough.
✅ Measure Flour Correctly – Spoon it into the cup and level it off (don’t scoop directly!).
✅ Don’t Overmix the Dough – Overworking the batter can lead to dense, tough cookies.
Step-by-Step Instructions: How to Make Soft & Chewy Raspberry Cookies 🍪👩🍳
Now that we have all our ingredients ready, let’s go through the step-by-step process to ensure perfectly soft, chewy, and flavorful raspberry cookies every time! Follow these easy instructions, and don’t forget the pro tips to avoid common baking mistakes.
🔥 Step 1: Preheat & Prepare Your Baking Sheet
1️⃣ Preheat your oven to 350°F (175°C). This ensures even baking from the moment your cookies go in.
2️⃣ Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
💡 Pro Tip: Always bake on the center rack for even heat distribution!
🥣 Step 2: Cream the Butter & Sugars
1️⃣ In a large mixing bowl, beat ½ cup softened butter, ¾ cup granulated sugar, and ¼ cup packed brown sugar together.
2️⃣ Use a hand mixer or stand mixer on medium speed until the mixture is light and fluffy (about 2-3 minutes).
💡 Why It’s Important: Creaming butter and sugar aerates the dough, creating a light and chewy cookie texture!
🥚 Step 3: Add the Wet Ingredients
1️⃣ Beat in 1 large egg and 1 tsp vanilla extract until fully combined.
2️⃣ Scrape down the sides of the bowl to ensure everything is mixed evenly.
💡 Pro Tip: Using room temperature eggs helps them blend more easily, giving the dough a smooth consistency.
🍚 Step 4: Mix the Dry Ingredients Separately
1️⃣ In a medium bowl, whisk together:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
2️⃣ Gradually add the dry ingredients into the wet mixture, stirring just until combined.
💡 Pro Tip: Overmixing at this stage can lead to tough, dense cookies, mix just until no flour streaks remain!
🍇 Step 5: Fold in the Raspberries (Gently!)
1️⃣ Gently fold in ¾ cup fresh raspberries with a spatula.
2️⃣ Be careful not to mash the berries too much, or your dough may become too wet.
💡 Alternative: If using frozen raspberries, do not thaw before mixing to prevent excess moisture.
🍪 Step 6: Shape & Arrange the Cookies
1️⃣ Scoop about 1 ½ tablespoons of dough and roll it into a ball.
2️⃣ Place the dough balls 2 inches apart on the lined baking sheet (they will spread!).
3️⃣ If adding white chocolate chips or nuts, press a few on top of each cookie for extra appeal.
💡 Pro Tip: Slightly flatten the dough balls for even baking and to achieve that classic cookie shape!
🔥 Step 7: Bake to Perfection
1️⃣ Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.
2️⃣ Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
💡 Why Underbaking Works: Cookies continue baking on the hot tray after removal, ensuring a chewy, soft texture rather than dry or overcooked cookies.
⏳ Step 8: Cool & Store Properly
1️⃣ Allow the cookies to cool for at least 15 minutes before serving (they firm up as they cool).
2️⃣ Storage Tips:
- To maintain freshness, place the cookies in an airtight container and store them at room temperature for up to five days.
- For longer storage, freeze baked cookies for up to 3 months and thaw before eating.
💡 Pro Tip: Place a slice of bread in the container to keep cookies soft for days! The bread absorbs excess air moisture, preventing them from drying out.
🎉 That’s It – Your Perfect Raspberry Cookies Are Ready! 🍪✨
Now, grab a glass of milk or a cup of tea, and enjoy these soft, chewy, bakery-style raspberry cookies!
Next, let’s go over some expert baking tips to help you avoid common mistakes and customize this recipe even further! 🚀👇
Expert Baking Tips for Perfect Raspberry Cookies 👩🍳🍪
Baking soft, chewy, and flavorful raspberry cookies is easy, but a few small tweaks can take them from good to bakery-quality perfection. Here are some expert tips to help you get the best results every time!
✅ 1. How to Keep Cookies Soft & Chewy for Days
- Use Brown Sugar: Brown sugar contains more moisture than granulated sugar, which helps keep cookies soft.
- Don’t Overbake: The key to chewy cookies is removing them from the oven when the edges are set, but the center still looks slightly underbaked.
- Store with Bread: Place a slice of bread in your cookie container, this keeps them from drying out!
💦 2. Preventing Soggy Cookies: The Secret to Perfect Texture
- Pat Raspberries Dry: Too much moisture from the berries can make the dough too wet, leading to soggy cookies.
- Use Frozen Raspberries Correctly: If using frozen raspberries, do not thaw before adding them to the dough. This prevents excess liquid from making the dough too runny.
- Chill the Dough: If your dough feels too soft or sticky, refrigerate it for 30 minutes before baking. This prevents excessive spreading and ensures thicker cookies.
🍪 3. Getting That Bakery-Style Cookie Look
- For Picture-Perfect Cookies: Right after baking, gently swirl a round cookie cutter around the edges of each cookie to give them a perfect round shape.
- Add Extra Toppings Before Baking: Press a few extra raspberries or chocolate chips on top of the dough balls before they go into the oven for a more visually appealing cookie.
💡 4. Can I Use Raspberry Jam Instead of Fresh Raspberries?
Yes! If you prefer a jam-filled cookie, you can:
- Swirl in 2 tbsp of raspberry jam into the dough instead of using fresh raspberries.
- Or make raspberry thumbprint cookies by adding a small indentation in the center of each cookie before baking and filling it with raspberry jam.
🌱 5. How to Make These Cookies Vegan or Gluten-Free
- Vegan Version:
- Replace butter with vegan butter or coconut oil.
- Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).
- Gluten-Free Version:
- Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Common Mistakes to Avoid ❌🚫
Even experienced bakers sometimes run into issues. Here’s how to avoid common pitfalls:
❌ 1. Using Too Many Raspberries
- Too many raspberries release too much liquid, making the dough too wet and the cookies soggy. Stick to ¾ cup raspberries for the best results.
❌ 2. Overmixing the Dough
- Overmixing leads to tough cookies because it develops too much gluten. Mix just until the flour disappears for soft and tender cookies.
❌ 3. Skipping the Chilling Step (If Needed)
- If your dough feels too soft, chilling for 30 minutes helps prevent the cookies from spreading too much during baking.
❌ 4. Overbaking the Cookies
- Cookies should look slightly underbaked in the center when removed from the oven. They will continue cooking on the hot baking sheet after being taken out.
Frequently Asked Questions (FAQ)
How do you prevent raspberry cookies from becoming too soggy?
Pat raspberries dry before adding them to the dough to remove excess moisture.
Use frozen raspberries correctly – add them directly from the freezer without thawing.
Measure ingredients accurately – too much butter or sugar can make cookies overly soft.
Bake on parchment paper or a silicone mat for even heat distribution.
Pro Tip: If your dough looks too wet, chill it for 30 minutes before baking. This helps control spreading and texture.
Why did my raspberry cookies turn out dry and crumbly?
Overbaking is the #1 cause! Remove cookies when the edges are set but the centers still look slightly underbaked. They’ll continue cooking on the baking sheet.
Too much flour can dry out cookies. For accurate measurement, spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. This prevents using too much flour, which can affect the cookie texture.
Lack of moisture – Brown sugar adds moisture, so don’t replace it entirely with white sugar.
Storage matters – If left uncovered, cookies can dry out. Store them in an airtight container with a slice of bread to keep them soft.
Can I make these raspberry cookies without eggs?
Yes! You can substitute one egg with:
Flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes)
Unsweetened applesauce (¼ cup = 1 egg)
Mashed banana (¼ cup = 1 egg) – adds a subtle banana flavor
Pro Tip: If using egg substitutes, slightly reduce liquid ingredients to prevent excess moisture in the dough.
What’s the secret to chewy raspberry cookies?
Use brown sugar – It retains moisture better than white sugar.
Don’t overmix the dough – Overworking the gluten makes cookies tough.
Chill the dough for at least 30 minutes for thicker, chewier cookies.
Underbake slightly – Cookies will continue baking after being removed from the oven.
Can I use raspberry jam instead of fresh raspberries?
Absolutely! There are two ways to use jam:
Swirl Method: Gently fold 2 tbsp of raspberry jam into the dough for a marbled effect.
Thumbprint Cookies: Make an indentation in each dough ball before baking and fill it with raspberry jam.
Pro Tip: Use seedless raspberry jam for a smoother texture in cookies.
How do I keep raspberries from breaking apart in the dough?
Chop raspberries gently or use whole mini raspberries.
Fold them in last using a spatula instead of a mixer to avoid smashing them.
Use frozen raspberries if you prefer firmer pieces that don’t break apart as easily.
Can I freeze raspberry cookie dough?
Yes! To freeze cookie dough:
Scoop cookie dough balls onto a lined baking sheet and freeze for 1 hour.
Transfer frozen dough balls to a ziplock bag and freeze for up to 3 months.
To bake: Place frozen dough on a cookie sheet and bake, adding 1-2 extra minutes to the baking time.
Pro Tip: Write the baking temperature & time on the freezer bag for easy reference!
Can I make these cookies gluten-free?
Yes! Simply replace the all-purpose flour with a 1:1 gluten-free baking flour blend.
Almond flour can also be used, but the cookies may be softer and more delicate.
Oat flour works well but gives a slightly chewy, heartier texture.
Pro Tip: Gluten-free dough is often softer, so chilling for 30-45 minutes before baking helps maintain the cookie shape.
What’s the best way to store raspberry cookies?
Store in an airtight container at room temperature for 3-5 days.
For longer storage, freeze cookies in a sealed container for up to 3 months.
Reheat cookies in the microwave for 10 seconds to make them soft again.
Pro Tip: Add a slice of white bread to the container, this helps cookies stay soft!
Can I add white chocolate or nuts to this recipe?
Absolutely! Raspberry pairs beautifully with:
White chocolate chips – Sweet & creamy contrast to tart raspberries.
Dark chocolate chunks – For a rich, indulgent flavor.
Chopped almonds or walnuts – Adds crunch and extra nuttiness.
Pro Tip: Press extra chocolate chips or nuts on top of each cookie before baking for a bakery-style look.
Why did my cookies spread too much while baking?
Butter was too warm – Softened butter should be room temperature, not melted.
Dough wasn’t chilled – If your dough is soft, chill it for 30 minutes before baking.
Overmixing the dough can break down structure, mix just until combined.
Baking sheet was too hot – Let baking sheets cool between batches to prevent excessive spreading.
Pro Tip: If cookies spread too much, use a round cookie cutter immediately after baking to shape them neatly!
Can I use coconut oil instead of butter?
Yes! Use ½ cup melted coconut oil instead of butter for a dairy-free version.
Refined coconut oil has no coconut flavor, while unrefined coconut oil will add a slight coconut taste.
Pro Tip: Because coconut oil is liquid at warmer temperatures, chill the dough for at least 30 minutes before baking to prevent excessive spreading.
The Best Raspberry Cookie Recipe: Soft, Chewy & Irresistible!
Equipment
- mixing bowl
- Electric Mixer
- Baking Sheet
- Wire Rack
- Measuring Cups & Spoons
Ingredients
- 2 cups All-purpose flour Spoon & level for accuracy
- 1 tsp Baking powder Helps cookies rise slightly
- ¼ tsp Salt Enhances flavor
- ½ cup Unsalted butter softened Room temperature
- ¾ cup Granulated sugar For sweetness
- ¼ cup Brown sugar packed Adds moisture & chewiness
- 1 large Egg Room temperature
- 1 tsp Vanilla extract For flavor enhancement
- ¾ cup Fresh raspberries chopped Can use frozen (do not thaw)
- Optional White chocolate chips nuts For added flavor & texture
Instructions
- 1️⃣ Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2️⃣ Cream butter & sugars together until light and fluffy (2-3 minutes).
- 3️⃣ Mix in the egg and vanilla extract until smooth.
- 4️⃣ In a separate bowl, whisk together flour, baking powder, and salt.
- 5️⃣ Gradually add dry ingredients into the wet mixture, stirring until combined.
- 6️⃣ Gently fold in raspberries (and chocolate chips, if using) without crushing them.
- 7️⃣ Scoop dough balls onto the baking sheet, spacing them 2 inches apart.
- 8️⃣ Bake for 10-12 minutes, until edges are golden and centers look slightly soft.
- 9️⃣ Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- 💡 Pro Tip: Store in an airtight container for up to 5 days, or freeze for up to 3 months.
Notes
✔️ Chill dough for 30 minutes if it feels too sticky.
✔️ Pat raspberries dry before adding them to prevent soggy cookies.
✔️ Press extra chocolate chips on top before baking for a bakery-style look.
Conclusion: Bake the Best Raspberry Cookies Ever! 🍪✨
There you have it, the best raspberry cookie recipe that’s soft, chewy, and bursting with fresh raspberry flavor! Whether you enjoy them as a sweet snack, a homemade gift, or a holiday treat, these cookies are guaranteed to be a crowd-pleaser.
By following these expert tips and baking techniques, you’ll create bakery-quality cookies right in your own kitchen. Remember:
✔️ Use fresh or frozen raspberries properly to avoid excess moisture.
✔️ Don’t overmix the dough, this keeps your cookies soft and tender.
✔️ Chill the dough if needed to prevent excessive spreading.
✔️ Underbake slightly for the ultimate chewy texture.
Tried this recipe? I’d love to hear how your cookies turned out! Leave a comment below with your baking experience or any creative variations you tried. And if you snapped a picture, tag us on social media, nothing makes me happier than seeing your delicious bakes! 📸🍪
More Easy & Delicious Cookie Recipes to Try! 🍪👇
If you loved these raspberry cookies, you won’t want to miss out on more quick and foolproof cookie recipes! Check out my collection of Easy Cookie Recipes, packed with simple, beginner-friendly treats that are just as irresistible.
Click HERE to explore all my easy cookie recipes and find your next favorite bake! 🍪🎉