I love baking, especially when it comes to cookies with fresh fruit. Today, I’m sharing two fantastic raspberry cookie recipes that I think you’ll really enjoy making and eating.
These recipes are simple, straightforward, and give you delicious results. Whether you like a bright, zesty cookie or one that’s extra soft and fruity, I have something for you here to bake and enjoy.
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Lemonade Raspberry Cookies: Bright & Zesty Treats
These lemonade raspberry cookies are a wonderful mix of tart and sweet. The bright lemon flavor pairs perfectly with juicy raspberries, making a truly special cookie.
Key Ingredients & Tips for Zesty Cookies
- Fresh Lemon Zest: This gives the cookies their strong, fresh lemon taste. Use a microplane to get just the yellow part of the peel.
- Chilled Dough: Let your cookie dough chill for at least 30 minutes. This helps the cookies keep their shape and stops them from spreading too much.
- Gentle Folding: When you add the raspberries, fold them in gently. This helps keep them whole and prevents the dough from turning too pink.
What You Need for Lemonade Raspberry Cookies
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon zest
- 1 cup fresh or frozen raspberries
⏱️ Time: 1 hour (30 min prep, 30 min chill)🍽️ Yields: 2 dozen cookies
How to Make Lemonade Raspberry Cookies
Step 1: Get Ready
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Get all your ingredients ready on the counter.
Step 2: Mix Dry Things
In a medium bowl, combine the flour, baking soda, and salt. Give it a good whisk to make sure everything is mixed well. Set this aside for a moment.
Step 3: Cream Butter & Sugar
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes.
Step 4: Add Wet Things
Beat in the egg and vanilla extract until they are fully mixed in. Then, stir in the fresh lemon zest.
Step 5: Combine & Add Berries
Gradually add the dry flour mixture to the wet mixture, mixing until just combined. Be careful not to overmix. Gently fold in the raspberries by hand.
Step 6: Chill & Bake
Scoop spoonfuls of dough onto your prepared baking sheets, leaving some space between each cookie. Place the baking sheets in the refrigerator for 30 minutes to chill. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.
📝 Final Note
For a little extra sparkle, you can sprinkle these cookies with powdered sugar after they cool down. They taste great at room temperature.
Moist Raspberry Cookies: Soft & Fruity Delights
These moist raspberry cookies are wonderfully soft and packed with sweet berry goodness. They have a tender texture that makes them perfect for any time you want a comforting treat.
Key Ingredients & Tips for Soft Cookies
- Buttermilk for Softness: Buttermilk helps these cookies stay extra soft and adds a subtle tang that balances the sweetness. If you don’t have it, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- Fresh Raspberries: While you can use frozen, fresh raspberries give the best texture and burst of flavor in these soft cookies.
- Do Not Overbake: These cookies are best when just set. Baking them too long will make them dry, so pull them out when the edges are set and the centers still look a little soft.
What You Need for Moist Raspberry Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 ½ cups fresh raspberries
⏱️ Time: 30 minutes🍽️ Yields: 3 dozen cookies
How to Make Moist Raspberry Cookies
Step 1: Prep the Kitchen
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Have all your ingredients measured and ready to go.
Step 2: Dry Ingredients Mix
In a medium bowl, whisk together the flour, baking powder, and salt. Make sure these dry ingredients are well combined.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until they are light and fluffy. This should take about 3 minutes.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Stir in the vanilla extract and buttermilk. Mix until just combined.
Step 5: Combine & Add Berries
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together. Be careful not to overmix. Gently fold in the fresh raspberries.
Step 6: Bake the Cookies
Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10-13 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheets for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
These cookies are wonderful served slightly warm with a scoop of vanilla ice cream or a glass of cold milk.