Today, I want to share some truly delightful raspberry cookie recipes with you. If you love the bright, sweet-tart taste of raspberries baked into a soft cookie, you are in for a treat.
I’ve gathered two fantastic ways to enjoy these fruity cookies, from a lighter option using Greek yogurt to a generously sized, white chocolate version. Let’s get baking!
Jump to Recipe:
Greek Yogurt Raspberry Cookies
These Greek yogurt raspberry cookies are wonderfully soft and have a lovely tang from the yogurt that brightens the raspberry flavor.
They are a delightful treat that feels a little lighter, making them perfect for any time you want a fruity cookie.
Key Ingredients & Tips for Greek Yogurt Raspberry Cookies
- Greek Yogurt: Using full-fat Greek yogurt makes these cookies extra moist and adds a nice subtle tang. It also helps with the texture.
- Fresh Raspberries: For the best results, use fresh raspberries. Fold them in gently at the end to keep them from breaking too much and coloring the dough.
What You Need
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup plain full-fat Greek yogurt
- 1 cup fresh raspberries
⏱️ Time: 30 minutes🍽️ Yields: 18 cookies
How to Make Greek Yogurt Raspberry Cookies
Step 1: Get Ready & Mix Dry Ingredients
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium bowl, combine the flour, baking soda, and salt. Set this aside for now.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until they are light and fluffy. Add the egg and vanilla extract, mixing until everything is well combined. Stir in the Greek yogurt.
Step 3: Combine and Bake
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the fresh raspberries. Drop spoonfuls of dough onto your prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.
📝 Final Note
These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. The yogurt keeps them soft!
Jumbo Raspberry White Chocolate Cookies
If you prefer a really big, satisfying cookie, these jumbo raspberry white chocolate cookies are for you.
They feature big chunks of white chocolate and bursts of fresh raspberries in every chewy bite.
Key Ingredients & Tips for Jumbo Raspberry White Chocolate Cookies
- White Chocolate Chunks: Use good quality white chocolate chunks or a chopped bar instead of chips. They melt better and give a richer flavor and texture.
- Chilling the Dough: Don’t skip chilling the dough! This helps the cookies keep their shape and become nice and thick, preventing them from spreading too much.
What You Need
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups white chocolate chunks
- 1 cup fresh or frozen raspberries
⏱️ Time: 45 minutes + 30 min chill🍽️ Yields: 10-12 jumbo cookies
How to Make Jumbo Raspberry White Chocolate Cookies
Step 1: Mix Dry and Wet Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
Step 2: Combine and Chill Dough
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the white chocolate chunks and raspberries. Be gentle with the raspberries so they don’t break up too much. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
Step 3: Bake Your Jumbo Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop large balls of chilled dough onto the prepared baking sheet, leaving plenty of space between them. Bake for 14-18 minutes, or until the edges are golden and the centers are still soft. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
📝 Final Note
For an extra pretty look, press a few extra white chocolate chunks and raspberries into the tops of the warm cookies right after they come out of the oven.
