These are 16 raspberry cookie recipes you're going to want to bake this week, especially if you have raspberries that are going soft in the fridge. This allows you to create some really fun desserts without letting that fruit go to waste. Let's get into it!
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1) Classic Raspberry Thumbprint Cookies
These Raspberry thumbprint cookies are up first, and they're simply a buttery cookie base with a jammy raspberry center. Thumbprints are a cookie that everyone reaches for because they just look fun and festive, and that jam filling really ties these ones together.
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Ingredients
Method
- Preheat oven to 350F and line two baking sheets with parchment.
- Mix in the flour and salt until a soft dough forms.
- Roll into 1-inch balls, place on sheets, and press a deep well into each with your thumb.
- Spoon a little raspberry jam into each well.
- Bake 12 to 14 minutes until the edges are just set and pale golden. Cool on the pan.
Notes
2) White Chocolate Raspberry Swirl Cookies
These white chocolate raspberry swirl cookies go together really well because that creamy white chocolate is going to balance out the tart raspberries, and they are two flavors that are going to complement each other and may actually surprise you.
Swirl cookies can come out looking really pretty as long as you don't overdo it. My favorite way to do it is to gently drag a toothpick and make a couple of figure-eight marks in your cookie, then leave it. If you overdo it, those flavors are going to mix together too much, and you'll lose that pretty swirl effect you're after.
Ingredients
Method
- Preheat oven to 350F and line baking sheets with parchment.
- Cream the butter with both sugars, then beat in the egg and vanilla.
- Stir in the flour, baking soda, and salt, then fold in the white chocolate chunks.
- Scoop dough onto the sheets and dot each with a little raspberry jam, swirling gently with a toothpick.
- Bake 10 to 12 minutes until the edges set but the centers stay soft.
- Let cool 5 minutes on the pan before moving to a rack.
3) Raspberry Linzer Cookies
Somewhat fancy, slightly nostalgic, and definitely worth the extra effort of cutting those adorable windows. These are the perfect summer cookies that you are going to want to try.
Ingredients
Method
- Cream the butter and powdered sugar, then beat in the egg and vanilla.
- Mix in both flours and salt until a dough forms, then chill 30 minutes.
- Roll dough to 1/4 inch and cut rounds; cut a small window from half of them.
- Bake at 350F for 10 to 12 minutes until edges are lightly golden, then cool completely.
- Dust the cut-out tops with powdered sugar.
- Spread jam on the solid bottoms and gently sandwich with the window tops.
Notes
4) Glazed Raspberry Almond Cookies
These glazed raspberry almond cookies are going to be a sweet treat that people reach for just because they are pretty. They are topped with a drizzle glaze that hardens lightly, making them shiny.
And the almonds and raspberries complement each other really well. That nutty fruit combo gives you that touch of sweetness with that added crunch that's sure to be a hit every single time.
Ingredients
Method
- Cream the butter and sugar, then beat in the egg and almond extract.
- Stir in the flour, baking powder, and salt to form a dough.
- Scoop onto lined sheets, press a dimple in each, and fill with raspberry jam.
- Bake at 350F for 11 to 13 minutes until set, then cool completely.
- Whisk the powdered sugar with milk to make a thin glaze and drizzle over the cooled cookies.
5) Raspberry Shortbread Gems
Everybody loves a good shortbread cookie. They're small, crumbly, buttery cookies. And being able to throw that raspberry twist in here means these are going to be ones that disappear fast, no matter how many you make.
Throwing in that fruit flavor with your shortbread brings two flavors together that will be melt-in-your-mouth delicious. This is a recipe you're going to want to save.
Ingredients
Method
- Cream butter and powdered sugar smooth; add vanilla.
- Mix in flour and salt just until crumbly dough holds.
- Press into parchment-lined 9x9 pan; fork-prick all over.
- Bake at 325F for 14 to 16 minutes until pale with barely golden edges.
- While warm, cut small squares; press tiny well in each and fill with preserves. Cool fully before lifting out.
Notes
6) Raspberry Chocolate Chip Cookies
These are actually really cool because chocolate chip cookies already have that familiar flavor. We know what to expect when we bite into that, but when you have that tart raspberry mixed in, it gives you a surprise flavor burst in your mouth that is sure to be a hit every single time. It's a fun way to upgrade a basic chocolate chip cookie.
Ingredients
Method
- Heat oven to 350F; parchment-line sheets.
- Cream butter and both sugars; beat in egg and vanilla.
- Add flour, baking soda, and salt; fold in chocolate chips.
- Gently fold in raspberries, minimizing crushing.
- Scoop onto sheets; bake 10 to 12 minutes until edges golden.
- Cool on pan 5 minutes before transferring.
Notes
7) Raspberry Coconut Macaroons
These raspberry coconut macaroons are the cookie you did not know you needed. Macaroons already have that crunchy base, and when you throw in some chewy coconut mounds with raspberry mixed in, these are going to be a cookie that surprises you in the best way.
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Ingredients
Method
- Heat oven to 325F; parchment-line sheet.
- Mix coconut, condensed milk, vanilla, and jam.
- Separately whip whites to stiff peaks; gently fold in.
- Scoop mounds onto sheet; bake 18 to 20 minutes until edges golden.
- Cool completely; dip bottoms in melted chocolate and set on parchment to firm.
8) Raspberry Lemon Zest Cookies
Raspberry and lemon are two flavors that complement each other really well because that citrus berry combo is one that so many people already love. My favorite energy drink has these two flavors mixed together, so bringing them together in a cookie is going to basically taste like a happy little dose of sunshine on your plate.
Ingredients
Method
- Cream butter and sugar; beat in egg, lemon zest, and juice.
- Mix in flour, baking powder, and salt.
- Scoop onto lined sheets; toothpick-swirl little jam into each.
- Bake at 350F for 9 to 11 minutes until edges just golden.
- Cool on pan a few minutes; transfer to rack.
Notes
9) Raspberry Oatmeal Cookies
A classic fruit add-in on an oatmeal cookie is usually cranberry, but this is a good way to use up those raspberries in your fridge. It's going to actually be a surprise that you were not anticipating. It's going to feel like a wholesome dessert, but you can actually enjoy these ones for breakfast.
That raspberry fruit is just going to be that perfect pop of flavor you didn't know your last oatmeal cookie was missing.
Ingredients
Method
- Heat oven to 350F; parchment-line sheets.
- Cream butter and brown sugar; beat in egg and vanilla.
- Add flour, oats, baking soda, cinnamon, and salt.
- Gently fold in raspberries.
- Scoop onto sheets; bake 11 to 13 minutes until set and golden.
- Cool on pan 5 minutes before moving.
10) Raspberry Pecan Sandies
Who doesn't love a good sandie? These raspberry pecan sandies are buttery, nutty, crumbly, and they have that hidden raspberry filling inside that is going to be a surprise filling, and a recipe you're gonna wanna make more than once.
Ingredients
Method
- Cream butter and powdered sugar; add vanilla.
- Add flour and salt; fold in pecans.
- Roll into 1-inch balls; thumb-indent each.
- Fill wells with little raspberry preserves.
- Bake at 325F for 13 to 15 minutes until bottoms lightly golden; cool on pan to firm.
Notes
11) Dark Chocolate Raspberry Cookies
Something about dark chocolate and raspberry just works. They are two flavors that go really well together. That chocolate is going to give you a fudgy, deep, decadent flavor, and when you pair that together with the tartness of a raspberry, it's going to give you the perfect twist that you didn't know you needed in a dessert.
Ingredients
Method
- Melt butter and dark chocolate; cool slightly.
- Whisk in sugar, eggs, and vanilla until glossy.
- Fold in flour, cocoa, baking powder, and salt into thick batter.
- Scoop onto lined sheets; press small spoonful jam into each center.
- Bake at 350F for 10 to 12 minutes until tops crackle; cool on pan.
12) Raspberry Cheesecake Cookies
The classic cheesecake flavor is strawberry cheesecake, but this recipe gives you a twist by throwing in some raspberries instead and doing it in cookie form. It's bringing two classic desserts together, and who doesn't love that?
Ingredients
Method
- Beat butter, cream cheese, and sugar smooth and fluffy.
- Beat in egg and vanilla.
- Add flour, baking powder, and salt to form soft dough; chill 1 hour to firm.
- Scoop onto lined sheets; swirl jam into tops.
- Bake at 350F for 12 to 14 minutes until set but pale. Cool fully on rack; refrigerate.
Notes
13) Raspberry Pistachio Biscotti
I have not personally tried this exact biscotti, but it has three flavors I love separately, so I would love to give it a go. Biscotti is obviously really good for dunking in coffee, so to have that raspberry and pistachio flavor in these ones, I think, would be really good.
Ingredients
Method
- Whisk flour, sugar, baking powder, and salt.
- Beat in eggs and vanilla to form stiff dough; fold in pistachios and raspberries.
- Shape two flat logs on parchment-lined sheet; bake at 350F for 25 minutes.
- Cool 10 minutes; diagonally slice into 1/2-inch pieces.
- Lay cut-side down; bake 18 to 20 minutes more, flipping once, until crisp and dry. Cool completely.
Notes
14) Raspberry Meringue Clouds
These meringue clouds are a very light and barely sweet dessert that are going to melt in your mouth almost instantly. Meringue is a classic dessert that a lot of people love, and throwing in some raspberries is going to give you that perfect tart filling that is going to be perfect every single time.
Ingredients
Method
- Heat oven to 225F; parchment-line two sheets.
- Beat whites and cream of tartar foamy; add sugar spoonful by spoonful to stiff glossy peaks.
- Beat in vanilla; gently fold in raspberry powder for color and flavor.
- Pipe or spoon small clouds onto sheets.
- Bake 80 to 90 minutes until dry and crisp; turn oven off and cool completely inside to prevent cracking.
Notes
15) Raspberry Basil Sugar Cookies
Sugar cookies are the classic go-to, and we all love them. But these raspberry basil sugar cookies bring an unexpected pairing of flavors that are going to be a hit with your guests.
I personally love desserts that have that unexpected flavor pairing, and I think the tartness of raspberry mixed in with that basil is really going to bring the sugar out in these cookies. This is a recipe I'm excited to try.
Ingredients
Method
- Cream butter and sugar; beat in egg, vanilla, and basil.
- Add flour, baking powder, and salt to form soft dough.
- Scoop onto lined sheets; swirl little jam into each top.
- Bake at 350F for 9 to 11 minutes until edges just set.
- Cool on pan a few minutes before transferring.
Notes
16) Raspberry Frosted Sugar Cookies
Yes, please. I love a thick, soft sugar cookie. And when you make a raspberry frosting, mixing it with cream cheese is actually going to turn it pink, which gives you that classic pink frosted sugar cookie that kids and adults alike all love. This will remind you of a childhood bakery treat you're still craving.
Ingredients
Method
- Cream 1 cup butter and granulated sugar; beat in egg and vanilla.
- Add flour, baking powder, and salt to form soft dough.
- Scoop thick rounds onto lined sheets; bake at 350F for 9 to 11 minutes until barely golden. Cool completely.
- Beat powdered sugar, 1/2 cup butter, and jam fluffy and pink.
- Generously swirl frosting over cooled cookies.
