You're going to love these pretty pink Raspberry Cookies! Perfect for the raspberry lover in your life, and especially gorgeous for a dessert table, Valentine's Day party, or spring gathering!
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These Raspberry Cookies are soft, chewy sugar cookies bursting with raspberry flavor! The gorgeous pink color and wonderful flavor are from freeze-dried raspberries--not a drop of food color here!
If you enjoy this recipe, check out the posts for my Raspberry and White Chocolate Loaf Cake, Raspberry Lemon Cheesecake, and Raspberry Sugar!
Ingredients
Here's everything you need to make these cookies! Measurements for each of the ingredients are included in the recipe card, below.
- All-Purpose Flour - Provides structure for the cookies.
- Baking Soda - For leavening.
- Salt - To help balance and enhance the flavors of the cookies.
- Freeze-Dried Raspberries - For fantastic flavor and a pretty pink color! Note that you want *freeze-dried* raspberries, as they're free of moisture and will grind into a powder. Regular "dried" fruit will not give you the same result.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be at room temperature.
- Granulated Sugar - For sweetness and keeping the cookies soft and moist. The dough balls are rolled in sugar before baking, too.
- Egg- For richness and moisture. I used a large, room temperature egg.
- Vanilla Bean Paste - For flavor. I love using vanilla bean paste for its fantastic flavor and little black flecks of vanilla bean in the cookies. If you prefer, you can substitute with an equal measure of vanilla extract.
Hint: For more color and raspberry flavor, roll the dough balls in Raspberry Sugar instead of regular granulated sugar. This is how I achieved the darker color in the photo below with the chocolate candies.
Instructions
Just a few simple steps, and you've got yourself a batch of delicious cookies! More detailed instructions are included in the recipe card, below.
Here are the general steps to making these cookies:
- Beat butter and sugar until light and fluffy.
- Add egg and vanilla bean paste and beat until incorporated.
- Gradually add the dry ingredients and mix until just incorporated.
- Scoop dough and roll into balls. Roll dough balls in regular granulated sugar or Raspberry Sugar, if desired, then bake. *For full instructions, see recipe card, below.*
Tip: If you'd like to add chocolate candies to your cookies (like in the photo below), freeze the candies first, then push them into the center of each cookie immediately upon taking them out of the oven.
Equipment
Here are a few things I used to make this recipe:
- Food Processor - Unfortunately there's no way around it...if you want to process the freeze-dried raspberries into a powder, you'll need a food processor. A small/mini food processor will work best. If you have a larger food processor, definitely use the smallest bowl insert that you have.
- Parchment Paper - I like to line my pans with nonstick parchment for easier cleanup. If you line your pans with a silicone liner, the cookies may take a little longer to bake through.
- Cookie Scoop - I used a large cookie scoop (about 3 tablespoon volume) to portion out my cookies so they’re all uniform in size (and my hands stay a lot cleaner).
Storage
The cookies will keep, completely cooled, in an airtight container for up to five days. For longer storage, freeze the cookies for up to three months.
Other Recipes You May Like
Enjoy this recipe? Here are a few more for you to check out:
Raspberry Cookies
Ingredients
- 1.3 ounces freeze-dried raspberries (see note)
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¼ cup granulated sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla bean paste (see note)
Instructions
- Preheat oven to 350° F. Line baking sheets with parchment (see note) and set aside.
- Place the freeze-dried raspberries (see note) in the bowl of a food processor and process until a fine powder. Set aside.(1.3 ounces freeze-dried raspberries)
- In a large bowl, combine dry ingredients and set aside.(2 ¼ cups flour, ½ teaspoon baking soda, ½ teaspoon salt, and raspberry powder)
- In the bowl of a stand mixer, beat butter and sugar until light and fluffy, scraping down the sides of the bowl as necessary.(1 cup unsalted butter, 1 ¼ cups granulated sugar)
- Add egg and vanilla bean paste (see note) and beat until incorporated. (1 egg, 1 teaspoon vanilla bean paste)
- With the mixer running on low, gradually add the dry ingredients. Mix until just incorporated.
- With a large cookie scoop (see note), scoop dough and roll into balls. Roll the balls in sugar and place on prepared baking sheets at least 2 inches apart. For more raspberry color and flavor, you can roll them in Raspberry Sugar (see note) instead of granulated sugar.
- Bake 11-13 minutes, turning the baking sheet around halfway through baking. If you'd like to place chocolate candies in the center as I did in one of the photos, freeze the chocolates first, then push one into the center of each cookie immediately upon pulling them from the oven. Allow cookies to cool on a wire rack.
- The cookies will keep, completely cooled, in an airtight container for up to five days. For longer storage, freeze the cookies for up to three months.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
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