These raspberry cookies are so fresh and flavorful! They are naturally pink and contain a strong raspberry flavor. These cookies are made in 20 minutes in one mixing bowl. No need to chill the cookie dough. They are soft, gooey, chocolaty, and sweet!
Why You’ll Love This Recipe
- These raspberry cookies are quick and easy to make.
- They have a strong raspberry flavor.
- Raspberries and chocolate go so well together.
- This recipe takes only 20 minutes total.
- Only one mixing bowl needed.
- They are both tart and sweet.
- No need to chill the cookie dough.
- This cookie recipe is made without eggs.
- This recipe can be made gluten free. In addition, these cookies are nut free and egg free.
- Check out these Strawberry Cookies for another fun dessert!
Ingredients & Substitutions
These are the main ingredients and substitutions for raspberry cookies. Scroll down to the recipe card for full ingredients list and instructions.
Use frozen raspberries. This is key for the texture. Do not use fresh berries.
Use cold unsalted butter. Cut into small cubes. Then cream together with the sugar until creamy.
Both regular all purpose flour and gluten free flour work well. Do not use an alternative flour.
Baking powder helps these cookies rise in the oven.
Add in a pinch of sea salt for flavor. Otherwise, feel free to omit it.
Lastly, fold in chocolate chips. Feel free to use white chocolate chips or chocolate chunks. Or, feel free to omit entirely.
Health Benefits of Raspberries
Raspberries are a superfood. These berries are packed with antioxidants, fiber, and vitamins.
They are low in calories and high in nutrients, making them an excellent choice for a healthy snack.
Eating raspberries can help to improve heart health and lower blood pressure.
Taste & Texture
These raspberry cookies have a delicious sweet and tart flavor. This is due to the natural sweetness of the raspberries. They taste like chocolate and raspberries.
The texture of these cookies is soft and chewy, with a slightly crispy edge. They are soft baked, gooey and delicious.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking 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 minutes, until creamy.
Add in thawed raspberries and their juices. Mix on high for 1 to 2 minutes.
Then, add in flour, baking powder and sea salt. Stir to combine.
Fold in the chocolate chips.
Use an ice cream scoop to scoop balls of dough onto baking pan.
Bake for 9 to 10 minutes or until they look barely set in the middle.
Finally, remove the pan from oven. Allow raspberry cookies to cool for 5 minutes. Then transfer to a wire rack to cool completely.
Expert Tips & Tricks
Use a stand mixer or electric hand mixer. This is vital to creaming the butter.
Use frozen raspberries. Fresh raspberries do not contain enough liquid.
Do not drain liquid from raspberries.
Use either all purpose flour or gluten free flour.
Do not bake cookies too long. They should look slightly soft.
Use a cookie scoop or ice cream scoop to scoop balls of dough. This yields round, evenly sized cookies.
Flavor Variations & Add Ins
Consider switching up the flavors of these cookies.
Add in white chocolate chips.
Use mini chocolate chips.
Cut up some chocolate bars.
Top with a vanilla glaze.
Add in a drop of almond extract.
Top with vanilla frosting.
Try this creamy buttercream frosting on top!
Top with a chocolate drizzle.
Add some coconut flakes to the cookie dough.
How to Serve & Store
Raspberry cookies are best served warm, straight out of the oven.
They are perfect for a snack or dessert.
Pair with a glass of cold milk or a hot cup of tea or coffee. I love them with hot chocolate.
If you have leftovers, store them in an airtight container at room temperature for up to 4 days.
Freeze cookies for up to 1 month.
Frequently Asked Questions
No. Do not use fresh raspberries. They are not juicy enough for this recipe.
There are purposely no eggs in this cookie recipe.
Use gluten free flour to make gluten free raspberry cookies.
Feel free to omit chocolate chips.
Hand Mixer: This hand mixer is easy to store and convenient.
KitchenAid Stand Mixer: I love this stand mixer for baking cookies.
USA Pan 3 Piece Cookie Sheet Set: These are the best cookie sheets for baking.
Pre-Cut Parchment Paper Sheets: These parchment paper sheets are already cut. Great for lining baking pans.
Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls.
Pyrex Glass Measuring Cups: Use these glass measuring cups for measuring ingredients.
Spatula: Remove cookies from pan carefully.
You May Also Like
- Raspberry Cheesecake Cookies
- White Chocolate Raspberry Cookies
- Almond Flour Cookies
- Small Batch Cookies
- Almond Flour Thumbprint Cookies
If you make this raspberry cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Raspberry Cookies
- ⅔ cup frozen raspberries
- ⅔ cup cold unsalted butter, cut into cubes
- ¾ cup granulated sugar
- 1 ¾ cups flour, all purpose or gluten free flour
- 1 tsp baking powder
- pinch sea salt
- ½ cup chocolate chips
- 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.
- Use frozen raspberries. This recipe will not work with fresh raspberries.
- The thawed berries and their juice are vital for this recipe. Do not discard the juice.
- Both regular all purpose flour and gluten free flour work well. I do not recommend another flour.
- Do not bake too long. These cookies might look soft when they first come out of the oven.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Freeze for up to 1 month.
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2 Comments on “Raspberry Cookies”
Had to make these immediately. Our family loves your treat recipes and we have to make them every time for dessert. Thank you for another great cookie idea!!
So glad to hear that, David! Thank you for the kind comment.