I love baking, and there’s something truly special about raspberry cookies. The sweet, slightly tart burst of fresh raspberries makes every bite a wonderful treat. Today, I’m sharing four of my favorite raspberry cookie recipes, perfect for any occasion. You’ll find everything from classic thumbprints to low-carb options, all easy to make and full of fruity goodness. Get ready to bake some delightful raspberry treats!
These simple cookie recipes are great for beginners and experienced bakers alike. I know you’ll find a new favorite way to enjoy delicious raspberry cookies here.
Jump to Recipe:
- 1. Italian Raspberry Thumbprint Cookies
- 2. Lemonade Raspberry Cookies
- 3. Low Carb Raspberry Cheesecake Cookies
- 4. Moist Raspberry Cookies
Classic Italian Raspberry Thumbprint Cookies
These traditional Italian raspberry cookies are soft and buttery, a timeless favorite. They feature a bright raspberry jam filling that makes them so pretty and tasty.
Key Ingredients & Tips for Raspberry Thumbprints
- Use Quality Jam: A good quality raspberry jam makes all the difference in these cookies. Pick one with a strong fruit flavor.
- Chill the Dough: Chilling the dough helps prevent the cookies from spreading too much, keeping their classic thumbprint shape.
What You Need for Italian Raspberry Cookies
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup raspberry jam
- Confectioners’ sugar for dusting (optional)
⏱️ Prep Time: 15 mins + Chill Time⏱️ Bake Time: 12-15 mins🍽️ Yields: About 30 cookies
How to Make Italian Raspberry Thumbprint Cookies
Step 1: Mix the Dough
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolks and vanilla extract until well combined. Gradually add the flour and salt, mixing until a soft dough forms. Wrap the dough in plastic and chill it in the refrigerator for at least 30 minutes.
Step 2: Shape and Bake
Preheat your oven to 375°F (190°C). Roll the chilled dough into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper. Use your thumb or a small spoon to create an indentation in the center of each cookie. Fill each indentation with about half a teaspoon of raspberry jam. Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
📝 Final Note on Raspberry Thumbprints
These raspberry cookies taste best when fresh. Store them in an airtight container at room temperature for up to 3 days, or refrigerate for longer.
Refreshing Lemonade Raspberry Cookies
These lemonade raspberry cookies bring a bright, zesty lemon flavor together with sweet raspberries. They are soft, chewy, and perfectly tangy, a fantastic cookie for warmer days.
Key Ingredients & Baking Tips for Lemonade Raspberry Cookies
- Fresh Lemon Zest: Don’t skip the fresh lemon zest! It adds a lot of bright, natural lemon taste that pairs beautifully with raspberries.
- Gentle Folding: Fold in the fresh raspberries gently at the end to avoid crushing them too much and keep their shape in the cookie dough.
What You Need for Lemonade Raspberry Cookies
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp lemon extract (or 1 tbsp fresh lemon juice)
- 1 tbsp fresh lemon zest
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fresh raspberries
- Lemon glaze: 1 cup confectioners’ sugar, 2-3 tbsp lemon juice
⏱️ Prep Time: 20 mins⏱️ Bake Time: 10-12 mins🍽️ Yields: About 24 cookies
How to Make Lemonade Raspberry Cookies
Step 1: Prepare the Dough
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream together butter and granulated sugar until light. Beat in the egg, lemon extract (or juice), and lemon zest. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the fresh raspberries.
Step 2: Bake and Glaze
Drop spoonfuls of dough onto the prepared baking sheet, leaving some space between them. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. While cookies cool, whisk together confectioners’ sugar and lemon juice for the glaze. Drizzle the glaze over the cooled cookies.
📝 Final Note on Lemon Raspberry Cookies
For an extra tangy kick, add a tiny bit more lemon zest to your dough. These cookies are great served with a glass of iced tea!
Delightful Low Carb Raspberry Cheesecake Cookies
These low carb raspberry cheesecake cookies offer all the creamy, fruity goodness of cheesecake in a convenient cookie form. They are perfect for when you want a sweet treat without the extra carbs.
Key Ingredients & Tips for Low Carb Raspberry Baking
- Room Temp Cream Cheese: Make sure your cream cheese is softened to room temperature for a smooth, lump-free cookie dough.
- Sugar Substitute: Use your favorite granulated low-carb sweetener that measures like sugar to get the right sweetness and texture.
What You Need for Low Carb Raspberry Cheesecake Cookies
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup erythritol or other granulated low-carb sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1/2 tsp baking powder
- Pinch of salt
- 1/2 cup fresh raspberries, gently chopped
⏱️ Prep Time: 15 mins⏱️ Bake Time: 15-18 mins🍽️ Yields: About 20 cookies
How to Make Low Carb Raspberry Cheesecake Cookies
Step 1: Make the Dough
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. In a large bowl, beat the softened cream cheese, butter, and low-carb sweetener until smooth and creamy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until just combined. Gently fold in the chopped fresh raspberries.
Step 2: Bake Until Golden
Drop rounded spoonfuls of dough onto the prepared baking sheet. Bake for 15-18 minutes, or until the edges are lightly golden and the centers are set. Low-carb cookies often don’t brown as much as traditional ones. Let them cool completely on the baking sheet before moving them, as they will firm up as they cool.
📝 Final Note on Low Carb Raspberry Cookies
These cookies are delicate when warm. Handle them carefully. Store them in the refrigerator in an airtight container for best freshness.
Seriously Moist Raspberry Cookies
These raspberry cookies live up to their name – they are incredibly moist and soft, packed with raspberry flavor. The texture is tender, making them a truly comforting treat. 
Key Ingredients & Tips for Moist Raspberry Cookies
- Buttermilk for Tenderness: Buttermilk adds moisture and a slight tang, helping to create a very tender cookie. If you don’t have it, use regular milk with a teaspoon of lemon juice.
- Frozen Raspberries Work: You can use frozen raspberries directly from the freezer for this recipe. Just be sure to fold them in quickly to avoid staining the dough too much.
What You Need for Moist Raspberry Cookies
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1 cup fresh or frozen raspberries
⏱️ Prep Time: 15 mins⏱️ Bake Time: 10-14 mins🍽️ Yields: About 24 cookies
How to Make Moist Raspberry Cookies
Step 1: Combine Ingredients
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Step 2: Fold and Bake
Gently fold in the fresh or frozen raspberries. Drop spoonfuls of dough onto the prepared baking sheet. Bake for 10-14 minutes, or until the cookies are lightly golden at the edges and a toothpick inserted into the center comes out mostly clean. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
📝 Final Note on Moist Raspberry Cookies
For extra moisture, don’t overbake! A slightly soft center is okay. These cookies stay moist for several days when stored in an airtight container.
