Quick and easy raspberry cookies come together in 15 minutes and are a twist on a classic vanilla cookie. Part of the dough is flavored with freeze dried raspberry powder to make the most amazing homemade raspberry and vanilla cookies which are perfectly soft and chewy.
Hi hi! Just popping in to share the recipe for these raspberry cookies! These cookies are a super super easy twist on my classic vanilla cookie recipe, and require only one extra ingredient - freeze dried raspberry powder!
I have seen this kind of cookie around for years, specifically Sarah Kieffer's beautiful neapolitan cookies and have been meaning to try the technique out for myself!
This recipe is super easy with only one extra step to take these from soft and chewy vanilla cookies to the most amazing, super flavourful raspberry cookies!
Baking tips for making great cookies
This raspberry cookie recipe is super super easy, and is literally my soft and chewy vanilla cookie recipe, right up until the last step. Here's how to make them:
- Cream together butter and sugar. Make sure that your butter is at room temperature here, this means that the mixture will be able to get super light and fluffy, for nice, soft, chewy cookies.
- Add in egg and mix to combine. This raspberry cookie recipe is really super easy - to the point that every time I make this or something similar I re-check the recipe to make sure I haven't missed anything!
- Add in dry ingredients. I like to combine the baking soda and flour ahead of time, but you can also just add them both to a sieve and sift directly in.
- Remove half of the cookie batter. Here is where we add the raspberry portion - remove half of the prepared dough and place it into a bowl. I do this by weight.
- Add raspberry powder to the remaining half. Mix this until just combined, now you have two flavours of cookie dough, ready to make your cookies!
- Scoop out your cookies - more on this below as there are a few tips and tricks, but this is the fun part.
- Bake. Roll the cookies in sugar and bake - there you have perfect raspberry cookies!
How to assemble raspberry cookies - get creative here!
Once you have the dough made into raspberry and vanilla flavour, you can assemble the cookies by taking portions of each and squishing them into your cookie scoop until it is full, then scoop out the full dough ball.
You can get as creative here as you like - go for half half, little pieces of each to make a marble cookie situation, quarter scoop sized pieces - they all look great so I like to just mix it up.
Just note that if your scoop does get covered with a thin layer of dough, make sure to wipe this off regularly, as it will prevent the cookie from coming out with the pattern on top intact.
Try and use about the same proportions of raspberry cookie dough to vanilla cookie dough in each cookie so that you aren't left with lots of one or the other.
If you do not have a cookie scoop, you can do this by hand too - the dough balls weigh about 45g, so you can piece together pieces of the dough and weigh your dough balls to ensure that they are all even.
Adding freeze dried raspberry powder to make raspberry cookies
I use freeze dried raspberry powder to add to the cookies. I found 20g was enough to give a beautiful pink colour and also a lovely raspberry flavour. I used the brand 'fresh as' that I got from my local supermarket.
Use whatever raspberry powder you can find - if you can only find freeze dried raspberries, you could grind them up and sift out the seeds to give a fine powder.
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
30 Minute Raspberry Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 22 cookies 1x
- Category: Cookies
- Method: baking
- Cuisine: american
Description
Quick and easy raspberry cookies come together in 15 minutes and are a twist on a classic vanilla cookie. Part of the dough is flavored with freeze dried raspberry powder to make the most amazing homemade raspberry and vanilla cookies which are perfectly soft and chewy.
Ingredients
- 225g unsalted butter, at room temperature
- 300g granulated sugar
- 1 tsp vanilla bean paste or vanilla extract
- 1 large egg, at room temperature
- 320g all-purpose flour, sifted
- 1 tsp (3g) kosher salt
- ½ tsp baking soda
- 20g freeze dried raspberry powder
- Granulated sugar for rolling
Instructions
- Preheat the oven to 350°f / 180°c. Line 2-3 baking sheets with parchment paper (you may have to bake these in several batches depending on how many trays your oven can tolerate).
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla together on high speed until light and fluffy (this step can also be done with an electric hand mixer). Add the egg and vanilla and mix to combine. Sift together the flour, salt, and baking soda in a small bowl. Add to the mixer, and mix until just combined.
- Remove half the dough (this is about 450g) and place in a bowl. Add the freeze dried raspberry powder to the remainder of the dough in the mixer, and mix until just combined.
- Place the granulated sugar for rolling in a small bowl.
- Using a #40 (1 ½ or 2 Tbsp) cookie scoop, press pieces of the raspberry and vanilla dough into the cookie scoop until it is full, then release and place onto the baking sheet. See notes in the blog post on how to do this - you can do small pieces of each dough for a marble look, or larger pieces for larger blocks of flavour in each cookie. I like to mix up how I do it a bit. Wipe the cookie scoop out every few cookies to get rid of any build up you may have.
- I like to do 6-8 on each sheet - start with 6 to make sure that they will not join together, and then move to 8 on the next sheet once you know how much they spread.
- Roll each ball of dough between your hands to form a ball, then roll in the sugar before placing on the baking sheet. Leave any mixture that you are not baking off just yet in the bowl and scoop just before baking.
- Bake the cookies for 11-12 minutes or until puffy and set around the edges. Remove from the oven and cool on the pan for 10 minutes - the cookies will deflate as they cool. Transfer to a wire rack and allow to cool completely. Repeat the baking process with the remaining cookie dough.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
Notes
I haven't tested making these raspberry cookies ahead of time. However, I did notice that when you are storing them, the raspberry portion of the cookie does soak up more moisture than the vanilla section, so I would be hesitant to make the dough ahead and store them in the freezer.
If you didn't want to bake the cookies all at once you could always divide off less to flavour with the raspberry powder, and freeze some just as plain vanilla cookies - see my post on how to freeze cookie dough for notes on this and my classic vanilla cookie recipe for baking notes.
How to store cookies
Store raspberry cookies in an airtight container at room temperature for up to 3 days. After the first few days the raspberry portion may start to soak up a little more moisture than the vanilla portion due to the raspberry powder absorbing moisture
My cookies faded in the oven!
Don't worry - this happened to me too. The cookies come out of the oven and the pink raspberry cookie portion isn't as bright pink - this is because we are using fruit powder, so when you bake it, the colour fades a little.
Don't worry though - they will still be delicious and have an amazing chewy texture! If you wanted to make them more vibrant, you could add a few drops of red gel food colouring along with the raspberry powder.
Comments
Christine says
I have freeze dried raspberries from Trader Joe's . Can I put through the food processor to make the powder?
Erin Clarkson says
Hi! Yes there is a note in the recipe on this 🙂
stacy says
so good!
Cara says
Yum! I might try doubling the crushed freeze dried fruit next time to see if I can bump up the flavor a bit. I’ll keep in mind that would potentially make that half of the dough drier possibly. These are simple to make and deliciously buttery. Thanks, Erin!
Alicia Cordell says
Soooo delicious! I couldnt find freeze dried raspberries at the grocery store I looked at, so I substituted freeze dried strawberries. I ate a small bit of the raw dough (I know you aren't "suppose to", but I always do) and then, of course, had a cookie and both tasted like strawberry cheesecake!!!! AMAZING!!! I can't recommend this easy recipe enough! I can't wait to find raspberries and try those as well! They kept extremely well and soft for 3 days in an airtight container and tasted just as good all of those days! Thanks Erin for another fantastic recipe!
Amanda says
These were delicious!! Buttery and sweet, and very pretty.
Just a minor note— the vanilla is mentioned twice in the instructions: first added in with sugar and then with egg.
Elizabeth says
These are really good. They're very easy and it's fun to have something in my recipe box that isn't just a classic cookie. The amount of raspberry powder seemed really low to me, but ended up being enough. I wanted an aesthetically interesting cookie so I did add some food color and gave them a scoot. Absolute beauties.
Michi says
Another delicious recipe! My partner was craving cookies and fell down a cookie rabbit hole here until settling on making these. We didn’t have freeze dried raspberries at home but had freeze dried strawberries, so we ground those up to make strawberry cookies instead. Will definitely have to try again with raspberries and maybe other freeze dried fruits!
Zahira says
I made these for Valentine’s Day. They came out perfect ! Delicious! We all loved them. Gave them as gifts to my girlfriends and they were a hit! This recipe is a keeper. Only substitute was using freeze dried strawberries as I didn’t have the raspberry. But I will try again as soon as I get some. Thanks !!
Gerri N says
These cookies make me so happy. They are super easy to throw together and I had my 6 yrs old kid helping. She had a great time. She said they are beautiful cookies. Make them. You will
Not regret a thing!
Chris O says
Made these exactly as written. I used freeze dried raspberries from Trader Joe’s which I crushed and sifted. Absolutely delicious and they look super cute and appealing
Meagan says
Just made these today with my little boy. We used strawberry powder instead of raspberry, they came out delicious!
Super easy recipe.
Korie says
I made these- they were delicious! I called them "raspberry lemonade" cookies. I added 1 tbsp of lemon zest to the white half of the cookies, and 1 tbsp of lemon zest to the rolling sugar. Next time, I might buy freeze-dried raspberrys and chop them small and add them to the raspberry half to try to get a bit more raspberry flavor-- both the raspberry and lemon were mellow, but it's such a good base cookie recipe.
Sam says
Hi Erin! Could you do these as chocolate raspberry cookies, do you think?
Sam 🙂
Erin Clarkson says
I'm sure you could! 🙂