These moist raspberry cookies are a delightful treat! With fresh raspberries adding a burst of flavor, they’re soft and sweet—perfect for any time of day.
I can never eat just one! They’re great with a glass of milk or enjoyed as a snack. Plus, they make your kitchen smell amazing while baking. Yum! 😋
Key Ingredients & Substitutions
Butter: Unsalted butter is best to control the saltiness. If you’re dairy-free, a plant-based butter works well here. I’ve tried coconut oil too, and it adds a nice flavor!
Raspberries: Fresh raspberries are ideal for their juicy texture. If you can’t find them, frozen ones will work—just ensure they’re thawed and drained. For a twist, blueberries or strawberries could be fun substitutes!
White Chocolate Chips: These add sweetness and creaminess. If you prefer a darker taste, use semi-sweet or dark chocolate chips. You can also leave them out if you’re looking for a fruit-forward cookie.
Flour: All-purpose flour is typical, but if you want a gluten-free option, use a 1:1 gluten-free flour blend. This allows you to enjoy the cookies without worry!
How Do I Ensure My Cookies Stay Moist?
Keeping cookies moist can be tricky, but a few tips go a long way. Start by not overmixing the dough after adding the flour. This helps keep the cookies tender!
- Monitor your baking time closely; pulling them out while they’re still soft can keep them moist. They will continue to bake on the hot sheet!
- Letting them cool for just a few minutes on the baking sheet offers a soft inside.
- Storing any leftovers in an airtight container keeps moisture in, so they don’t dry out!
Moist Raspberry Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 3/4 cup white chocolate chips
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 12-15 minutes of baking time. You’ll want to let the cookies cool for a few minutes after baking, so in total, expect about 30-40 minutes before you can enjoy these tasty treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar. Mix until it’s light and fluffy—this usually takes about 2-3 minutes. It’s important for achieving that delicious moist texture!
3. Add Egg and Vanilla:
Next, beat in the egg and vanilla extract, mixing until everything is well combined and smooth.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure these are well mixed to avoid any clumps!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Mix on low speed just until everything is combined—don’t overmix, or the cookies may turn out tough.
6. Fold in Raspberries and Chocolate:
Gently fold in the fresh raspberries and white chocolate chips. Be careful not to crush the raspberries too much—this keeps the dough pretty and helps keep the cookies from turning pink!
7. Scoop the Dough:
Using a rounded tablespoon, scoop the dough onto your prepared baking sheet. Leave about 2 inches of space between each scoop—they will spread as they bake.
8. Bake the Cookies:
Pop the cookies in your preheated oven and bake for 12 to 15 minutes. The edges should be lightly golden but the centers will look soft; they’ll continue to cook on the baking sheet after you take them out!
9. Cool the Cookies:
Let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps prevent them from getting soggy on the bottom.
10. Add a Sweet Finish (Optional):
Before serving, you can dust the cooled cookies with powdered sugar for a lovely touch. It makes them look extra special!
Now, enjoy your moist raspberry cookies filled with white chocolate chunks and bursting with fruity goodness! Each bite is sure to please. Happy baking!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely, but make sure to thaw and drain them well to avoid excess moisture in the dough. Gently fold them in to prevent them from getting crushed too much, which can cause the cookies to turn pink.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you’d like them to stay extra moist, consider placing a slice of bread in the container; it helps keep them fresh!
Can I Substitute the White Chocolate Chips?
Yes! If you prefer a different flavor, you can substitute with dark chocolate chips, milk chocolate chips, or even omit them altogether for a fruit-forward cookie. Nuts can also be a great addition!
What Can I Do If My Cookies Turn Out Too Dry?
If your cookies are dry, try not to overbake them next time. Also, make sure to accurately measure your flour—using a kitchen scale can help! If storing, try adding a piece of bread to the container with the cookies to help maintain moisture.
