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Top Raspberry Cookies Recipes

Updated on December 28, 2016

Raspberry Lemon Cookies

30 mins to make, makes 24 cookies

Ingredients

Vegetarian

Produce

  • 1/2 Lemon, zest and juice
  • 3/4 cup Raspberries, frozen

Refrigerated

  • 1 Egg, large

Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1/8 tsp Baking soda
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla

Dairy

  • 1/2 cup Butter, unsalted

Directions

  1. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
  2. In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed. Add the salt, baking powder, baking soda and flour and mix until combined. Add in the raspberries and mix briefly to incorporate them.
  3. Drop the dough by tablespoonful (a cookie scoop works best here, the dough is extremely sticky, but two spoons works too, the cookies will just be less uniform) onto the prepared cookie sheet. Bake for 14-16 minutes or until they are just starting to brown on the edges and are no longer shiny at all. Put the second half of the cookie dough in the fridge while the first sheet is baking, it will get even softer as the raspberries thaw.
  4. Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months.

Raspberry Lemon Cookies
Raspberry Lemon Cookies
Raspberry White Chocolate Chip Cookies
Raspberry White Chocolate Chip Cookies

Raspberry White Chocolate Chip Cookies

31 mins to make, serves 12

Ingredients

Vegetarian

Refrigerated

  • 1 Egg and 1 egg yolk

Condiments

  • 3 tbsp Raspberry jam, seedless

Baking & Spices

  • 1/2 tsp Almond extract
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 3/4 cup Chocolate chips
  • 2 tsp Cornstarch
  • 2 cups Flour
  • 1/4 tsp Salt
  • 1/3 cup Sugar
  • 1 tsp Vanilla
  • 3/4 cup White chocolate chips

Dairy

  • 1/2 cup Butter

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream together softened butter that is very soft but not melted with the brown sugar and sugar until light and creamy. Add egg, egg yolk, vanilla, and almond and mix until combined.
  3. Add in flour, cornstarch, baking soda, and salt and beat until combined.
  4. Fold in the chocolate chips and white chips.
  5. Separate the dough in half. I put half of the dough on a plate and spread it out with my hands about 1 inch thick. With 1 1/2 tablespoons of jam I put tiny little dollops of jam all over the dough. Then I cut it in carefully with a butter knife. Don't stir it in or your dough will turn pink.
  6. Roll carefully into balls using about 2 to 3 tablespoons of dough per cookie.
  7. Place on a cookie sheet lined with parchment paper. Gently press down on the top of each cookie. (not a lot, just so that it's not a perfect ball anymore). Chill the dough balls for 15 minutes and then bake in the oven for 11 to 12 minutes.
  8. Remove from oven and let cool on the pan for about 5 minutes, then transfer to a cooling rack.
  9. Then repeat with the other half of the dough, spreading the jam throughout the dough, regrigerating, then cook. You should get about 12 large cookies. 6 cookies out of each half of the dough.

Chocolate Raspberry Cookies
Chocolate Raspberry Cookies

Chocolate Raspberry Cookies

Ingredients

Vegetarian

Produce

  • 1/2 cup Raspberries

Refrigerated

  • 2 Eggs

Baking & Spices

  • 1/2 tsp Almond extract
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar
  • 1/2 tsp Cream of tartar
  • 5 cups Flour
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 2 tsp Vanilla extract
  • 1 cup White chocolate chips

Dairy

  • 1 cup Butter

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cream the butter & sugars until light and fluffy.
  3. Add eggs, vanilla and almond extract and mix well together.
  4. Add dry ingredients and mix until just combined.
  5. Add white & semi-sweet chocolate chips.
  6. Place cookie dough into separate bowl by breaking into pieces and scatter the raspberries in the dough so they are distributed evenly and do not get smashed up.
  7. Scoop out cookie dough with a spoon or ice cream scoop making sure to grab a couple of raspberries for each cookie.
  8. Place on greased cookie sheet.
  9. Bake in a 350° oven for 12-15 minutes depending on how big you make your cookies.
    The cookies should be golden brown on the edges and white an fluffy in the centers.10
  10. Cool on a baking rack.
  11. Makes about 48 cookies depending on the size.

Raspberry Cheesecake Cookies
Raspberry Cheesecake Cookies

Raspberry Cheesecake Cookies

Makes 2 dozen small cookies

Ingredients

Vegetarian

Refrigerated

  • 1 Egg, large

Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 cup Brown sugar
  • 1/2 cup Butter flavored crisco
  • 2 (7oz) boxes Jiffy raspberry muffin mix
  • 1/2 tsp Vanilla
  • 1 cup White chocolate chips

Dairy

  • 4 oz Cream cheese

Instructions

  1. Cream the cream cheese, Crisco, & brown sugar together. Add the egg & vanilla. Blend. Scrape bowl.
  2. Add muffin mix & flour. Mix until just incorporated.
  3. Fold in white chocolate chips. Scoop 1½ Tbsp balls of dough onto parchment lined baking sheets.
  4. Bake at 325*F for 14 minutes.

Fresh Raspberry Cookies and Cream Ice Cream
Fresh Raspberry Cookies and Cream Ice Cream

Fresh Raspberry Cookies and Cream Ice Cream

Ingredients

Vegetarian

Produce

  • 6 oz Driscoll's raspberries

Baking & Spices

  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

Snacks

  • 20 Chocolate sandwich cookies

Dairy

  • 7 oz Condensed milk, sweetened
  • 1 pint Heavy whipping cream

INSTRUCTIONS

  1. In a mixing bowl, whip the heavy cream until medium peaks form. Fold in the vanilla extract and salt.
  2. Pour the sweetened condensed milk on top of the cream. Fold gently until everything comes together, then fold in the chocolate sandwich cookies.
  3. Carefully scoop half of the ice cream into a large bread pan. Sprinkle with half of the fresh raspberries. Then, spoon the rest of the ice cream on top, then sprinkle with the remaining fresh raspberries. Freeze for at least 12 hours before serving!

Raspberry Chocolate Chip Oatmeal Cookies
Raspberry Chocolate Chip Oatmeal Cookies

Raspberry Chocolate Chip Oatmeal Cookies

Makes 15 cookies

Ingredients

Vegetarian, Gluten free

Produce

  • 6 tbsp Raspberries, fresh

Refrigerated

  • 1 Egg, large

Condiments

  • 1/2 cup Maple syrup, pure

Pasta & Grains

  • 1 cup Oats, instant

Baking & Spices

  • 1 1/2 tsp Baking powder
  • 2 1/2 tbsp Chocolate chips, miniature
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 3/4 cup Whole wheat or gluten-free* flour

INSTRUCTIONS

  1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Gently fold in the raspberries and 2 tablespoons of the chocolate chips. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to about half of their original height using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 10-12 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

Dairy

  • 2 tbsp Coconut oil or unsalted butter

No-Bake Raspberry Quinoa Cookies
No-Bake Raspberry Quinoa Cookies

No-Bake Raspberry Quinoa Cookies

10 mins to make, makes 14 cookies

Ingredients

Vegetarian, Gluten free

Produce

  • 1/2 cup Raspberry

Condiments

  • 1/4 cup Maple syrup, pure

Pasta & Grains

  • 1/2 cup Oats, quick cooking
  • 1/2 cup Quinoa, cooked

Oils & Vinegars

  • 1/4 cup Coconut oil

Nuts & Seeds

  • 1/2 cup Coconut
  • 1 Sea salt and additional coconut, Coarse

Dairy

  • 1/2 cup Cashew butter

Instructions

  1. Line baking sheet with parchment paper and set aside.
  2. In a small sauce pan over medium, melt together coconut oil, syrup and cashew butter. Whisk until combined. Set aside.
  3. Make the raspberry powder by processing 1 package of freeze dried raspberries in a food processor until ground into a fine powder. Add powder to a mixing bowl along with quinoa, oats and coconut. Pour liquid ingredients over dry and stir to combine.
  4. Using a cookie scoop, drop the mixture onto the prepared baking sheet, shaping with your hands if desired. Sprinkle with sea salt and coconut (if using), and place in the freezer to set for about 30 minutes.
  5. Store in an airtight container in the freezer for best results, but can also be stored in the fridge (they'll just be a lot softer!).

Raspberry Coconut Cookies

35 mins to make

Ingredients

Vegetarian

Refrigerated

  • 1 Egg, large

Condiments

  • 1/2 cup Raspberry preserves

Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 3/4 cup Confectioners' sugar
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1 1/2 tsp Vanilla

Nuts & Seeds

  • 1/2 cup Coconut, flaked

Dairy

  • 2 tsp 2% milk
  • 1 cup Butt

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, coconut, baking powder and salt; gradually add to the creamed mixture and mix well.
  2. Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour.
  3. Bake at 350° for 12-14 minutes or until edges begin to brown. Cool on wire racks.
  4. In a small bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottoms of half of the cookies; top with remaining cookies. Store in an airtight container in the refrigerator. Yield: 2-1/2 dozen.

Raspberry White Chocolate Oatmeal Cookies

35 mins to make, makes 28 cookies

Ingredients

Vegetarian

Produce

  • 1 cup Raspberries, freeze dried

Refrigerated

  • 1 Egg, large

Breakfast Foods

  • 2 1/2 cups Rolled oats

Baking & Spices

  • 1 (4.25 ounces) cup All-purpose flour
  • 3/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar, packed light
  • 1 cup Sugar
  • 1/4 tsp Table salt
  • 1 tsp Vanilla extract
  • 6 oz White chocolate bar

Dairy

  • 14 tbsp Butter, unsalted

Directions

  1. Preheat oven to 350°F. Line baking sheet with parchment paper or Silpat.
  2. Beat butter and sugars until fully combined and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and oats. Add flour mixture to the butter mixture gradually and mix until barely incorporated. Add white chocolate and freeze dried raspberries and mix until just incorporated. Refrigerate the dough for at least 20 minutes, or up to 3 days.
  4. Using an cookie dough scoop (or your hands!) make 1.5-tablespoon sized balls and place on a lined baking sheet. Using fingertips, gently press down each ball to about ¾-inch thickness.
  5. Bake until cookies are golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

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