These moist raspberry cookies are a sweet treat bursting with fruity goodness! With soft dough and real raspberries, they’re perfect for snack time or dessert.
Whenever I bake these cookies, I can’t resist munching on a few while they’re warm. The mix of sweet and tart is just too good! 🍪❤️
Key Ingredients & Substitutions
Unsalted Butter: I prefer using unsalted butter so I can control the saltiness. If you’re dairy-free, coconut oil works well as a substitute, giving a different yet tasty flavor!
Granulated Sugar: This sugar keeps the cookies sweet and contributes to their soft texture. For a healthier option, you can replace it with coconut sugar or use a sugar alternative like Splenda, but note that texture may slightly differ.
Fresh Raspberries: Fresh is best for that juicy burst! If they’re out of season, frozen raspberries can be used—just be sure to add them directly from the freezer to avoid excess moisture.
White Chocolate Chips: I love using white chocolate for a sweet contrast to the tart raspberries. If you’re not a fan, try dark chocolate chips or even chopped nuts for some crunch!
How Do You Make Sure Your Cookies Stay Moist?
Keeping these raspberry cookies moist is crucial! Here are my tips:
- Be careful not to overmix the dough when adding flour. Mix until just combined.
- Watch the baking time closely; they should be slightly under-baked when you take them out. They will continue to firm up while cooling.
- Let them cool on the baking sheet for a few minutes first. This helps them set without drying out.
Moist Raspberry Cookies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries, gently mashed
- 1/2 cup white chocolate chips
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prepare and 12-15 minutes to bake. Plus, don’t forget to allow for a few minutes to cool on the baking sheet—perfect for a quick, sweet treat any time!
Step-by-Step Instructions:
1. Preheat The Oven:
Begin by preheating your oven to 350°F (175°C). While it heats, line a baking sheet with parchment paper or place a silicone baking mat on it. This helps prevent the cookies from sticking.
2. Cream Butter and Sugar:
In a large mixing bowl, use a hand mixer to cream together the softened butter and granulated sugar. Mix until the mixture is light and fluffy, which usually takes about 2-3 minutes.
3. Add Egg and Vanilla:
Next, beat in the egg and vanilla extract to the butter-sugar mixture. Mix until everything is nicely combined and smooth.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the butter mixture. Stir gently until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Fold in Raspberries and Chocolate:
Now it’s time to add those fresh raspberries and white chocolate chips! Gently fold them into the cookie dough. Try not to break the raspberries too much to keep that lovely color.
7. Shape the Cookies:
Using a spoon or a cookie scoop, drop dough balls onto the prepared baking sheet. Make sure to leave about 2 inches between each cookie for spreading during baking.
8. Bake the Cookies:
Place the baking sheet in the oven and bake the cookies for 12-15 minutes. You want the edges to be set and the tops to have a slight golden hue.
9. Let Them Cool:
Once done, remove the baking sheet from the oven and allow the cookies to cool for about 5 minutes on the sheet. This helps them firm up a bit before transferring them to a wire rack.
10. Enjoy:
After transferring the cookies, let them cool completely, if you can wait! These moist, fruity cookies with sweet white chocolate are sure to be a hit! Share them or keep them all for yourself!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to add them directly from the freezer without thawing to prevent the dough from becoming too wet.
How Do I Ensure My Cookies Don’t Spread Too Much?
To prevent excessive spreading, make sure your butter is softened but not melted. Additionally, chilling the cookie dough for about 30 minutes before baking can help them hold their shape.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months; just be sure to place them in a freezer-safe bag or container.
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum to help with texture!
