I love cookies, and when you add fresh raspberries, they become something truly special. The bright, tart flavor of raspberries makes any cookie feel fresh and exciting.
Today, I’m sharing some of my favorite raspberry cookie recipes with you. From nutty almond butter to rich chocolate and creamy cheesecake, I know you’ll find a new favorite to bake and enjoy!
Jump to Recipe:
Unique Raspberry And Pistachio Cookies
These unique cookies bring together the sweet tartness of raspberries with the lovely crunch of pistachios. They are pretty to look at and even better to eat, offering a lovely texture.
Key Ingredients & Baking Tips
- Toasting Pistachios: Lightly toast the shelled pistachios in a dry pan for a few minutes before adding them. This brings out their nutty flavor even more.
- Adding Lemon Zest: A little bit of fresh lemon zest brightens all the flavors in these cookies, making the raspberry pop even more.
What You Need for Raspberry Pistachio Cookies
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup shelled pistachios, chopped
- 1 cup fresh raspberries
- 1 teaspoon lemon zest
⏱️ Time: 28 minutes🍽️ Yields: 20 cookies
How to Make Raspberry Pistachio Cookies
Step 1: Prepare the Dough
Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, mixing until just combined. Stir in the chopped pistachios and lemon zest.
Step 2: Fold in Raspberries and Bake
Gently fold in the fresh raspberries. Be careful not to mash them. Drop rounded spoonfuls of dough onto a lined baking sheet. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
📝 Final Note
If you don’t have fresh raspberries, you can use frozen ones; just make sure not to thaw them before adding to the dough.
Dreamy Raspberry Cheesecake Stuffed Cookies
Imagine a soft, delicious cookie with a creamy raspberry cheesecake center – that’s exactly what these are! They are truly special and a wonderful treat for any occasion.
Key Ingredients & Baking Tips
- Cream Cheese Quality: Use full-fat cream cheese for the best, creamiest, and richest cheesecake filling. It makes a big difference in taste and texture.
- Raspberry Jam: A good quality raspberry jam makes the cheesecake filling extra flavorful and easy to blend. It also adds a nice fruity note.
What You Need for Stuffed Raspberry Cookies
- For the filling: 4 oz cream cheese, softened; 1/4 cup powdered sugar; 2 tablespoons raspberry jam
- For the cookies: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup fresh raspberries
⏱️ Time: 35 minutes🍽️ Yields: 16 cookies
How to Make Raspberry Cheesecake Stuffed Cookies
Step 1: Prepare the Cheesecake Filling
In a small bowl, mix the softened cream cheese, powdered sugar, and raspberry jam until smooth. Roll the mixture into 16 small balls (about 1 teaspoon each) and place them on a plate lined with parchment paper. Freeze these balls for at least 15 minutes while you prepare the cookie dough.
Step 2: Make the Cookie Dough
Preheat your oven to 375°F (190°C). In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the fresh raspberries.
Step 3: Stuff and Bake
Take about 1 tablespoon of cookie dough and flatten it into a disk. Place one frozen cheesecake ball in the center. Carefully wrap the cookie dough around the filling, making sure it’s fully enclosed. Place the stuffed cookies onto a lined baking sheet. Bake for 11-13 minutes, or until the edges are golden.
📝 Final Note
It’s important that your cheesecake filling balls are well frozen. This helps them stay intact while baking and gives you that perfect gooey center.