If you love bright, fruity flavors in your baked goods, you’re in the right place. I put together some of my favorite raspberry cookie recipes for you.
From chewy oatmeal cookies to delicate shortbread, there is a raspberry cookie here for everyone to enjoy. Get ready to bake something truly special today!
Jump to Recipe:
- 1. Raspberry Almond Butter Cookies
- 2. Raspberry Almond Crescent Cookies
- 3. Raspberry Almond Shortbread Cookies
- 4. Raspberry And Pistachio Cookies
- 5. Raspberry Chocolate Oatmeal Cookies
- 6. Raspberry Swirl Cookies
- 7. Raspberry White Chocolate Chip Cookies
Raspberry Almond Butter Cookies: Chewy & Fruity
These raspberry almond butter cookies are soft and chewy. They have a lovely almond flavor with bright raspberry jam pockets.
Key Ingredients & Baking Tips
- Almond Butter Choice: Use a creamy, natural almond butter for the best texture and rich flavor in these cookies.
- Raspberry Jam Quality: A good quality raspberry jam makes a big difference in the taste. You can use homemade or your favorite store-bought brand.
What You Need for Almond Butter Cookies
- All-purpose flour
- Granulated sugar
- Creamy almond butter
- Eggs
- Raspberry jam
- Baking soda
⏱️ Time: 35 minutes🍽️ Yields: 24 cookies
How to Make Raspberry Almond Butter Cookies
Step 1: Mix the Cookie Dough
In a large bowl, cream together butter and sugar until light and fluffy. Beat in the almond butter and egg until everything is well combined. Slowly mix in the dry ingredients until a soft dough forms.
Step 2: Shape and Fill Cookies
Roll spoonfuls of dough into small balls. Place them on a baking sheet. Using your thumb or the back of a spoon, make a small indentation in the center of each dough ball. Fill each indentation with a small amount of raspberry jam.
Step 3: Bake Until Golden
Bake in a preheated oven (around 350°F or 175°C) for 10-12 minutes, or until the edges are lightly golden. The jam will be bubbly.
📝 Final Note
Let these cookies cool completely on the baking sheet before moving them. This helps prevent them from breaking as they set.
Raspberry Almond Crescent Cookies: Delicate Treats
These crescent-shaped cookies combine tender almond dough with sweet raspberry notes. They are perfect for holidays or a special treat.
Key Ingredients & Baking Tips
- Almond Flour for Texture: Almond flour gives these cookies their light, delicate texture. It’s important for the right crumb.
- Powdered Sugar Finish: Powdered sugar for dusting adds a pretty finish and extra sweetness after baking.
What You Need for Almond Crescents
- Almond flour
- All-purpose flour
- Unsalted butter
- Powdered sugar
- Almond extract
- Raspberry jam or preserves
⏱️ Time: 40 minutes🍽️ Yields: 20 cookies
How to Make Raspberry Almond Crescent Cookies
Step 1: Prepare the Dough
In a bowl, mix softened butter with powdered sugar and almond extract. Gradually add both almond flour and all-purpose flour until a soft dough comes together. Wrap the dough and chill it for at least 30 minutes.
Step 2: Form Crescent Shapes
Take small pieces of chilled dough and roll them into short logs. Gently bend each log into a crescent shape. You can also make a small indentation and fill with raspberry jam before baking.
Step 3: Bake and Dust
Place the crescents on a baking sheet and bake in a preheated oven (around 350°F or 175°C) for 12-15 minutes, or until they are lightly golden at the edges. Once completely cooled, dust generously with powdered sugar.
📝 Final Note
Store these delicate crescent cookies in an airtight container at room temperature for up to one week to keep them fresh.
Raspberry Almond Shortbread Cookies: Buttery Goodness
Enjoy these simple yet elegant shortbread cookies with bright raspberry flavor. Their buttery, crumbly texture is very satisfying.
Key Ingredients & Baking Tips for Shortbread
- Cold Butter is Key: Make sure your butter is very cold and cut into small pieces. This helps create that classic flaky, tender shortbread texture.
- Vibrant Preserves: Use a good quality raspberry preserve. The flavor will really come through in the finished cookie.
What You Need for Almond Shortbread Cookies
- All-purpose flour
- Cold unsalted butter
- Granulated sugar
- Almond extract
- Raspberry preserves
⏱️ Time: 45 minutes🍽️ Yields: 18 cookies
How to Make Raspberry Almond Shortbread Cookies
Step 1: Make the Shortbread Dough
In a large bowl, whisk together the flour and sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the almond extract until a dough forms.
Step 2: Press and Prepare
Press the dough evenly into an ungreased baking pan (e.g., 8×8 inch). Spread a thin layer of raspberry preserves over the dough. You can score the cookies into squares or bars before baking if you like.
Step 3: Bake and Cool
Bake in a preheated oven (around 350°F or 175°C) for 25-30 minutes, or until the edges are lightly golden brown. Let the shortbread cool completely in the pan before cutting into pieces and serving.
📝 Final Note
Chilling the shortbread dough for 15-20 minutes before baking can help create a more stable, less crumbly cookie.
Raspberry and Pistachio Cookies: A Pretty Pairing
These raspberry and pistachio cookies offer a beautiful color and flavor combination. The nuts add a lovely crunch and texture.
Key Ingredients & Baking Tips
- Pistachio Prep: Use unsalted, shelled pistachios. Lightly toasting them in a dry pan for a few minutes can enhance their flavor.
- Freeze-Dried Raspberries: These provide a concentrated raspberry taste and pretty flecks of color without adding extra moisture to the dough.
What You Need for Raspberry Pistachio Cookies
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Eggs
- Chopped pistachios
- Freeze-dried raspberries
- Baking powder
⏱️ Time: 30 minutes🍽️ Yields: 22 cookies
How to Make Raspberry and Pistachio Cookies
Step 1: Prepare Wet and Dry Ingredients
In one bowl, cream together butter and sugar until fluffy, then beat in the eggs. In another bowl, combine the flour, baking powder, and a pinch of salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
Step 2: Fold in Add-Ins
Gently fold in the chopped pistachios and crushed freeze-dried raspberries into the cookie dough. Be careful not to overmix.
Step 3: Bake the Cookies
Drop rounded spoonfuls of dough onto a prepared baking sheet. Bake in a preheated oven (around 375°F or 190°C) for 8-10 minutes, or until the edges are lightly golden.
📝 Final Note
Store these cookies in an airtight container at room temperature. They taste great for several days.
Raspberry Chocolate Oatmeal Cookies: Hearty & Sweet
These raspberry chocolate oatmeal cookies are hearty and sweet. They combine chewy oats, rich chocolate, and bright raspberries for a delicious bite.
Key Ingredients & Baking Tips
- Rolled Oats for Texture: Use old-fashioned rolled oats for that classic chewy oatmeal cookie texture. Quick oats can be used but will result in a softer cookie.
- Chocolate Chip Preference: Both milk and dark chocolate chips work wonderfully in this recipe. Choose your favorite to match your sweet tooth!
What You Need for Oatmeal Cookies
- Rolled oats
- All-purpose flour
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Chocolate chips
- Fresh raspberries
⏱️ Time: 38 minutes🍽️ Yields: 2 dozen cookies
How to Make Raspberry Chocolate Oatmeal Cookies
Step 1: Cream Wet Ingredients
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by vanilla extract.
Step 2: Combine and Add-Ins
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the rolled oats and chocolate chips. Finally, gently fold in the fresh raspberries.
Step 3: Bake Until Golden
Drop rounded spoonfuls of dough onto prepared baking sheets. Bake in a preheated oven (around 375°F or 190°C) for 10-12 minutes, or until the edges are golden brown and the centers are set.
📝 Final Note
For the best appearance, gently fold in fresh raspberries at the very end to prevent them from breaking apart too much in the dough.
Raspberry Swirl Cookies: Pretty and Flavorful
These raspberry swirl cookies are as pretty to look at as they are tasty. They feature a buttery dough with a sweet raspberry ribbon running through.
Key Ingredients & Baking Tips for Swirl Cookies
- Seedless Raspberry Jam: Use a good quality seedless raspberry jam or preserves for a smoother and more appealing swirl pattern.
- Even Rolling for Swirl: Roll the dough evenly and tightly when creating the log. This helps ensure a clear, defined swirl in each cookie slice.
What You Need for Raspberry Swirl Cookies
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Egg yolk
- Vanilla extract
- Seedless raspberry jam
⏱️ Time: 45 minutes🍽️ Yields: 20-25 cookies
How to Make Raspberry Swirl Cookies
Step 1: Prepare the Cookie Dough
Cream together butter and sugar until light. Beat in the egg yolk and vanilla extract. Gradually add the flour, mixing until a smooth dough forms. Divide the dough into two equal portions and flatten them into discs. Chill for 30 minutes.
Step 2: Create the Raspberry Swirl
Roll out one dough disc into a rectangle (about 8×10 inches). Spread a thin, even layer of raspberry jam over the dough, leaving a small border. Carefully roll up the dough tightly from one long side to create a log. Repeat with the second dough disc if desired.
Step 3: Slice and Bake
Chill the dough log(s) for at least 1 hour (or up to overnight) until firm. Preheat your oven to 375°F (190°C). Slice the chilled log into 1/4-inch thick rounds and place them on a baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
📝 Final Note
For cleaner, more defined swirls, make sure your dough log is very cold before slicing. A sharp knife helps too!
Raspberry White Chocolate Chip Cookies: Sweet & Bright
These raspberry white chocolate chip cookies are soft, chewy, and full of bright flavor. The combination of sweet white chocolate and tangy raspberries is excellent.
Key Ingredients & Baking Tips
- Quality White Chocolate: Using good quality white chocolate chips makes a big difference in the taste and texture of these cookies.
- Gentle Raspberry Addition: Gently fold in fresh raspberries at the very end to help them keep their shape and give a burst of flavor in each bite.
What You Need for White Chocolate Cookies
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- White chocolate chips
- Fresh raspberries
⏱️ Time: 35 minutes🍽️ Yields: 2 dozen cookies
How to Make Raspberry White Chocolate Chip Cookies
Step 1: Combine Wet and Dry
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing until just combined.
Step 2: Fold in Add-Ins
Stir in the white chocolate chips. Then, very gently fold in the fresh raspberries. Be careful not to mash the berries too much.
Step 3: Bake Until Set
Drop rounded spoonfuls of cookie dough onto prepared baking sheets. Bake in a preheated oven (around 375°F or 190°C) for 10-12 minutes, or until the edges are lightly golden and the centers are just set.
📝 Final Note
Avoid overmixing the dough once you add the raspberries. This helps prevent them from breaking apart and coloring the dough too much.
