I love a good cookie, and when that cookie features the bright, sweet-tart taste of raspberries, it’s even better. Raspberry cookies bring a lovely burst of color and flavor to any treat plate. You get that fresh fruit essence mixed with classic cookie goodness.
Today, I’m sharing some of my favorite raspberry cookie recipes. From chewy to crispy, and everything in between, you’ll find a delightful way to bake with these beautiful berries. I hope you find a new favorite here!
Jump to Recipe:
- 1. Raspberry Almond Cookies With Freeze Dried Berries
- 2. Raspberry Almond Sandwich Cookies
- 3. Raspberry And Lemon Thumbprint Cookies
- 4. Raspberry Cheesecake Cookies
- 5. Raspberry Frosted Sugar Cookies
- 6. Raspberry Pretzel Cookies
- 7. Raspberry Rose Cookies
Raspberry Almond Cookies With Freeze Dried Berries
These raspberry almond cookies offer a wonderful texture with the added crunch of freeze-dried berries. They are soft, chewy, and packed with bright fruit flavor.
Key Ingredients & Tips for Berry Cookies
- Freeze-Dried Berries: These add a great texture and concentrated raspberry flavor without extra moisture. Chop them finely for even distribution.
- Almond Extract: Just a little bit makes the almond notes sing alongside the raspberries. Make sure it’s good quality.
What You Need for Raspberry Almond Cookies
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
⏱️ Time: 30 minutes🍽️ Yields: About 2 dozen cookies
How to Make These Raspberry Cookies
Step 1: Mix Dough
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add in your almond extract. In a separate bowl, whisk your dry ingredients, then gradually add them to the wet mixture, mixing until just combined. Fold in the crushed freeze-dried raspberries.
Step 2: Bake and Cool
Drop rounded spoonfuls of dough onto baking sheets lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
Store these raspberry almond cookies in an airtight container at room temperature for up to 3-4 days to keep them fresh and soft.
Raspberry Almond Sandwich Cookies
These raspberry almond sandwich cookies are delicate and buttery, filled with a sweet raspberry center. They are perfect for sharing at any gathering.
Key Ingredients & Tips for Sandwich Cookies
- Softened Butter: Make sure your butter is truly softened but not melted. This helps you get a light, airy dough when you cream it.
- Chill the Dough: Don’t skip chilling! It makes the dough easier to handle and helps the cookies keep their shape while baking.
What You Need for Raspberry Almond Sandwich Cookies
- 2 cups all-purpose flour
- 1 large egg
⏱️ Time: 45 minutes🍽️ Yields: About 1.5 dozen sandwiches
How to Make These Raspberry Sandwich Cookies
Step 1: Prepare and Chill Dough
Cream butter and sugar until light. Beat in egg and almond extract. Gradually mix in flour until a soft dough forms. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes.
Step 2: Bake and Fill
Roll out chilled dough on a lightly floured surface to about 1/8 inch thick. Cut out shapes using cookie cutters. For half the cookies, cut a small circle from the center. Bake at 375°F (190°C) for 8-10 minutes. Once cooled, spread raspberry jam on the solid cookies and top with the cutout cookies.
📝 Final Note
Fill these raspberry almond sandwich cookies just before serving to keep the cookies crisp and prevent them from getting soggy from the jam.
Raspberry And Lemon Thumbprint Cookies
These raspberry and lemon thumbprint cookies are a sweet and zesty treat, combining bright lemon with fruity raspberry jam. They are easy to make and look lovely on a dessert platter.
Key Ingredients & Tips for Lemon Raspberry Cookies
- Fresh Lemon Zest: The zest is where all the bright lemon flavor comes from. Use a microplane for fine zest without the bitter white pith.
- Quality Raspberry Jam: A good quality jam will make a big difference in the final taste. If your jam is very thick, you can warm it slightly to make it easier to spoon.
What You Need for Raspberry Lemon Thumbprints
- 1 tbsp fresh lemon zest
- 1/2 cup raspberry jam
⏱️ Time: 40 minutes🍽️ Yields: About 2 dozen cookies
How to Make These Lemon Raspberry Cookies
Step 1: Form Dough Balls
Prepare your cookie dough with flour, butter, sugar, and the lemon zest. Roll the dough into small, 1-inch balls. Place them on baking sheets lined with parchment paper. Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie ball.
Step 2: Fill and Bake
Spoon a small amount of raspberry jam into each indentation. Bake at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden. The jam will bubble up slightly. Let the cookies cool completely on a wire rack before serving.
📝 Final Note
For a nice finish, dust your cooled raspberry lemon thumbprint cookies with a little powdered sugar right before you serve them.
Raspberry Cheesecake Cookies
These raspberry cheesecake cookies taste just like a mini cheesecake in cookie form. They are rich, creamy, and have a lovely tangy sweetness from the raspberries.
Key Ingredients & Tips for Cheesecake Cookies
- Room Temperature Cream Cheese: This is key for a smooth, lump-free cookie dough. Take it out of the fridge at least an hour before you start baking.
- Don’t Overmix: Once you add the dry ingredients, mix only until just combined. Overmixing can lead to tough cookies.
What You Need for Raspberry Cheesecake Cookies
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
⏱️ Time: 35 minutes🍽️ Yields: About 1.5 dozen cookies
How to Make These Raspberry Cheesecake Cookies
Step 1: Cream Wet Ingredients
In a stand mixer, beat the softened cream cheese with sugar until smooth. Add in butter and vanilla extract, mixing until well combined. This creamy base is what gives these cookies their cheesecake flavor.
Step 2: Combine and Bake
Gradually add the dry ingredients to the cream cheese mixture, mixing on low speed until just combined. Gently fold in fresh or frozen raspberries. Drop spoonfuls onto parchment-lined baking sheets. Bake at 375°F (190°C) for 10-12 minutes until lightly golden.
📝 Final Note
These raspberry cheesecake cookies are best served chilled. Store them in the refrigerator in an airtight container for up to 5 days.
Raspberry Frosted Sugar Cookies
Classic sugar cookies get a beautiful upgrade with a vibrant raspberry frosting. These are fun to make and always a hit with their sweet, fruity topping.
Key Ingredients & Tips for Frosted Cookies
- Sift Powdered Sugar: Sifting your powdered sugar for the frosting helps prevent lumps and gives you a much smoother, creamier result.
- Cool Completely: Make sure your sugar cookies are fully cooled before you apply the frosting. Warm cookies will melt the frosting.
What You Need for Raspberry Frosted Sugar Cookies
- 2 cups powdered sugar
- 2-3 tbsp milk or cream
⏱️ Time: 50 minutes🍽️ Yields: About 2 dozen cookies
How to Make These Raspberry Frosted Cookies
Step 1: Bake Sugar Cookies
Prepare your favorite sugar cookie dough and roll it out. Cut into desired shapes and bake according to recipe directions until the edges are lightly golden. Let them cool completely on a wire rack.
Step 2: Make and Apply Frosting
To make the raspberry frosting, combine sifted powdered sugar with a few tablespoons of milk or cream and a tablespoon of raspberry puree (strained from fresh raspberries). Mix until smooth and spreadable. Frost the cooled sugar cookies and let the frosting set before stacking.
📝 Final Note
For a firmer frosting, you can add a little melted butter to your powdered sugar and raspberry puree mix. It helps it set nicely.
Raspberry Pretzel Cookies
These raspberry pretzel cookies offer a unique balance of sweet and salty, with a satisfying crunch from the pretzels. They are truly something special and different.
Key Ingredients & Tips for Pretzel Cookies
- Crushed Pretzels: Aim for a mix of fine crumbs and small pieces for the best texture. You can crush them in a bag with a rolling pin.
- Salt Balance: Since pretzels are salty, you might want to slightly reduce any added salt in your cookie dough recipe to keep the balance just right.
What You Need for Raspberry Pretzel Cookies
- 1 cup crushed pretzels
- 1/2 cup brown sugar, packed
⏱️ Time: 35 minutes🍽️ Yields: About 2 dozen cookies
How to Make These Raspberry Pretzel Cookies
Step 1: Prepare Cookie Dough with Pretzels
Make your basic cookie dough by creaming butter and sugars. Add eggs and vanilla. Then, gradually mix in your dry ingredients. Finally, fold in the crushed pretzels and fresh or frozen raspberries gently.
Step 2: Bake and Serve
Drop spoonfuls of dough onto a prepared baking sheet. Bake at 375°F (190°C) for 10-12 minutes, or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
📝 Final Note
A drizzle of melted white chocolate over the cooled raspberry pretzel cookies adds another layer of sweetness and makes them look extra special.
Raspberry Rose Cookies
These raspberry rose cookies offer a delicate floral scent and taste, paired with the fruity brightness of raspberries. They are elegant and perfect for a special occasion.
Key Ingredients & Tips for Rose Raspberry Cookies
- Rosewater: A little goes a long way! Start with a small amount (like 1/4 teaspoon) and add more if you want a stronger floral note.
- Garnish: Edible dried rose petals sprinkled on top after baking make these cookies look beautiful and add to the theme.
What You Need for Raspberry Rose Cookies
- 1/2 tsp rosewater
- 1 cup granulated sugar
⏱️ Time: 40 minutes🍽️ Yields: About 1.5 dozen cookies
How to Make These Raspberry Rose Cookies
Step 1: Combine Flavors in Dough
Prepare a basic shortbread-style cookie dough. After you’ve mixed your butter and sugar, beat in the egg and rosewater until combined. Gradually add your dry ingredients and mix until the dough comes together. Gently fold in fresh or freeze-dried raspberries.
Step 2: Shape and Bake
Roll out the dough to about 1/4 inch thickness on a floured surface. Cut out desired shapes using cookie cutters. Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 10-14 minutes, or until the edges are just set. Let cool completely.
📝 Final Note
These elegant raspberry rose cookies are perfect for a tea party or as a thoughtful gift. They store well in an airtight container for several days.