Raspberry Cookies
User Reviews
5
Raspberry Cookies
Description
Get the Recipe: Raspberry Cookies uses frozen raspberries melted down to infuse their juice into the batter, combining with butter, sugar, and flour to make a rich dough. Chocolate chips folded in add chocolate bursts alongside the berries. The cookies bake at 350°F until just set in the center, leaving them soft but holding shape. Cooling on the pan before transferring to a rack prevents breakage while still warm.
The result is a balanced sweet-tart cookie with a tender crumb, enhanced by the contrast of soft berries and chunks of chocolate. The gentle baking preserves the raspberry’s bright flavor without excess moisture ruining the dough’s texture.
The recipe recommends using only frozen raspberries for reliable results since their juice is needed for the dough. Regular or gluten-free flour can be used, but fresh berries are too wet. Once cooled, store in an airtight container for up to four days or freeze to extend shelf life.
Ingredients
- ⅔ cup raspberries frozen
- ⅔ cup butter cut into cubes, cold unsalted
- ¾ cup granulated sugar
- 1 ¾ cups flour all purpose or gluten free flour
- 1 tsp baking powder
- pinch salt sea salt
- ½ cup chocolate chips
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- Place frozen raspberries in a microwave safe bowl. Microwave for 45 to 60 seconds, until thawed and juicy.
- In the bowl of a stand mixer, add cubes of cold butter and sugar. Beat on high for 2 to 3 mintues, until creamy.
- Add in thawed raspberries and their juices. Beat on high for 1 to 2 minutes.
- Then, add in flour, baking powder and sea salt. Stir to combine.
- Fold in chocolate chips.
- Use an ice cream scoop to scoop balls of dough onto lined cookie sheet. Place at least 2 inches apart.
- Bake for 9 to 10 minutes or until barely set in the middle.
- Finally, remove pan from oven. Allow raspberry cookies to cool for 5 minutes. Then transfer to a wire rack to cool completely.
Notes
- Only frozen raspberries should be used; fresh berries lack the necessary juice and can cause dough issues.
- Retain the juice released from thawed berries as it contributes important moisture and flavor.
- Both regular and gluten-free all-purpose flours work well; avoid other flour types.
- Do not overbake; cookies may appear soft when removed but will firm up while cooling.
- Store in an airtight container at room temperature for up to 4 days; freeze up to 1 month for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 43mg | 2% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 315IU | 6% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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