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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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
