Raspberry Cookies with White Chocolate Chips and Raspberry Glaze Recipe

Introduction

These Raspberry Cookies are a delightful combination of sweet white chocolate and tart raspberries, creating a soft, flavorful treat. With a light glaze made from fresh raspberries, they’re perfect for any occasion when you want a fruity twist on classic cookies.

Ingredients

• 10 tbsp unsalted butter, room temperature (141 grams)
• 1 1/4 cup granulated sugar (225 grams)
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 tsp vanilla extract
• 2 1/4 cup all-purpose flour (283 grams)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup frozen raspberries (85 grams)
• 3/4 cup white chocolate chips or chopped white chocolate (127 grams)
• 1/2 cup fresh or frozen raspberries (for glaze)
• 1 cup powdered sugar (125 grams)
• 2-4 tsp milk or water (for glaze)

Instructions

1. Step 1: Beat the butter with a mixer on medium-high speed for 1 minute until creamy.
2. Step 2: Add the granulated sugar and beat for another 2 minutes until fluffy.
3. Step 3: Mix in the whole egg, scrape the bowl, then add the egg yolk and vanilla extract; mix until combined.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined.
6. Step 6: Gently fold in the frozen raspberries and white chocolate chips, mixing just until incorporated to keep the raspberries intact.
7. Step 7: Scoop the dough into small balls using a cookie scoop and place them on a parchment-lined tray.
8. Step 8: Freeze the cookie balls for about 15 minutes while preheating the oven to 350ºF (175ºC).
9. Step 9: Arrange the frozen cookie balls on a baking sheet lined with parchment paper or silicone mat, spacing them at least 2 inches apart.
10. Step 10: Bake for 10 to 12 minutes, until cookies are set on the outside and lightly golden.
11. Step 11: Let the cookies cool on the tray before preparing the glaze.
12. Step 12: For the glaze, puree the fresh or frozen raspberries in a food processor. Strain to remove seeds, adding a teaspoon of water or milk if needed.
13. Step 13: Whisk 1 to 2 tablespoons of the raspberry juice into the powdered sugar until smooth. Add more liquid as needed for a drizzling consistency.
14. Step 14: Drizzle the glaze over cooled cookies. Allow the glaze to set for about 30 minutes for a non-sticky finish.

Tips & Variations

• Use frozen raspberries directly in the dough to prevent them from breaking down and coloring the cookie dough too much.
• For extra flavor, add a teaspoon of lemon zest to the dough.
• Substitute white chocolate chips with milk or dark chocolate chips for different tastes.
• If fresh raspberries are not available for the glaze, thaw frozen raspberries completely before pureeing.

Storage

Store the cookies in an airtight container at room temperature for up to 3 to 4 days. If glazed, keep them uncovered or loosely covered to maintain the glaze texture. Reheat briefly in a microwave if desired, but glazing is best fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen in the dough?

Frozen raspberries work best as they hold their shape better during baking. Fresh raspberries may release too much juice and make the dough too wet.

How do I prevent the glaze from being sticky?

Allow the glaze to set for at least 30 minutes on the cooled cookies. This resting time helps the glaze firm up and prevents it from feeling wet or sticky.

Raspberry Cookies with White Chocolate Chips and Raspberry Glaze Recipe

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★★★★★

4.5 from 125 reviews

• Author: Mariam
• Total Time: 35 minutes
• Yield: Approximately 24 cookies 1x

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Description

Delight in these soft and delicious Raspberry Cookies featuring a tender cookie base studded with white chocolate chips and frozen raspberries. Finished with a sweet raspberry glaze, these cookies combine fruity tang and creamy sweetness perfectly for a delightful treat.

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Ingredients

Scale 1x2x3x

For the Cookie Dough

• 10 tbsp unsalted butter, room temperature (141 grams)
• 1 1/4 cup granulated sugar (225 grams)
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 tsp vanilla extract
• 2 1/4 cup all-purpose flour (283 grams)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup frozen raspberries (85 grams)
• 3/4 cup white chocolate chips or chopped white chocolate (127 grams)

For the Raspberry Glaze

• 1/2 cup fresh or frozen raspberries
• 1 cup powdered sugar (125 grams)
• 2–4 tsp milk or water

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Instructions

1. Prepare the Cookie Dough: Beat the unsalted butter with a mixer on medium-high speed for 1 minute until creamy. Add the granulated sugar and beat for an additional 2 minutes until fluffy.
2. Add Eggs and Vanilla: Incorporate the whole egg first, mixing to combine, then scrape the bowl. Add the egg yolk and vanilla extract and mix until well incorporated.
3. Add Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Add these dry ingredients to the butter mixture and mix on low speed until just combined.
4. Fold in Raspberries and White Chocolate: Gently fold frozen raspberries and white chocolate chips into the dough to avoid breaking the berries. Ensure the raspberries are frozen when incorporated to maintain their shape.
5. Scoop and Freeze: Use a cookie scoop to portion the dough into small balls. Place them on a tray lined with parchment paper and freeze for about 15 minutes while preheating the oven to 350ºF (175ºC).
6. Bake the Cookies: Arrange the cookie balls at least 2 inches apart on a parchment-lined or silicone mat baking tray. Bake in the preheated oven for 10 to 12 minutes or until the cookies are set on the outside and lightly golden.
7. Cool and Store: Allow the cookies to cool completely on a wire rack. Store in an airtight container at room temperature for up to 3 to 4 days.
8. Prepare the Raspberry Glaze: Place raspberries in a small bowl and blend using a food processor. Optionally, add a teaspoon of water or milk to loosen the puree.
9. Strain and Mix Glaze: Strain the raspberry puree to remove seeds. Add 1 to 2 tablespoons of the juice to powdered sugar, whisking until smooth. Adjust thickness with additional milk or water as needed.
10. Glaze the Cookies: Drizzle the raspberry glaze over cooled cookies. Let them rest for about 30 minutes so the glaze can set and form a non-sticky crust.

Notes

• Using frozen raspberries for the dough helps maintain their shape and prevents color bleeding.
• Freezing the cookie dough before baking helps cookies maintain their shape and prevents spreading.
• For a smoother glaze, ensure you strain the raspberry puree well to remove all seeds.
• Cookies are best enjoyed within 3 to 4 days when stored in an airtight container at room temperature.
• You can substitute milk with water in the glaze for a dairy-free option.
• Ensure the butter and eggs are at room temperature for better mixing and texture.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: raspberry cookies, white chocolate chips, raspberry glaze, baked cookies, fruit cookies, soft cookies