I love fresh raspberries, and if you do too, you’re in for a real treat! Today, I’m sharing some of my absolute favorite raspberry cookie recipes that are perfect for any occasion. These sweet cookie ideas will make your kitchen smell wonderful and are sure to bring a smile to everyone’s face.
Whether you like your cookies fruity and soft, or with a tangy surprise, I’ve got a raspberry cookie recipe here that you’ll want to try. Let’s get baking!
Jump to Recipe:
- 1. Raspberry And Lemon Thumbprint Cookies
- 2. Raspberry Cheesecake Cookies
- 3. Raspberry Frosted Sugar Cookies
- 4. Raspberry Rose Cookies
Raspberry And Lemon Thumbprint Cookies
These raspberry and lemon thumbprint cookies are a joy to make and eat, with a tender shortbread base. The bright lemon zest pairs wonderfully with the sweet-tart raspberry jam in the center.
Key Ingredients & Tips for Raspberry Lemon Thumbprint Cookies
- Good Quality Jam: Use a raspberry jam that you really like, as its flavor will stand out in the cookie.
- Fresh Lemon Zest: This gives the cookie dough a lovely, fresh citrus note that balances the sweet jam.
- Thumbprint Depth: Don’t press too deep, but make sure there’s a clear space for the jam to sit.
What You Need for Raspberry Lemon Thumbprint Cookies
- All-purpose flour
- Granulated sugar
- Unsalted butter, softened
- Egg yolk
- Lemon zest
- Raspberry jam
- Vanilla extract
- Pinch of salt
⏱️ Time: 40 minutes🍽️ Yields: 3 dozen cookies
How to Make Raspberry Lemon Thumbprint Cookies
Step 1: Make the Dough
Preheat your oven to 375°F (190°C). In a large bowl, beat the butter, sugar, and lemon zest until smooth. Beat in the egg yolk and vanilla extract. Gradually add the flour and salt, mixing until the dough comes together.
Step 2: Shape and Fill
Roll the dough into 1-inch balls and place them on an ungreased baking sheet. Use your thumb or a small spoon to make an indentation in the center of each cookie. Fill each indentation with about half a teaspoon of raspberry jam.
Step 3: Bake and Cool
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. Let them cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. The jam will set as it cools.
📝 Final Note
If your jam is very thick, you can warm it slightly in the microwave for a few seconds to make it easier to spoon into the cookie centers.
Raspberry Cheesecake Cookies
These raspberry cheesecake cookies bring together the creamy goodness of cheesecake with the soft texture of a cookie. Each bite is filled with a sweet raspberry swirl and a rich, tender base.
Key Ingredients & Tips for Raspberry Cheesecake Cookies
- Cream Cheese: Make sure your cream cheese is softened to room temperature for a smooth, lump-free batter.
- Fresh or Frozen Raspberries: You can use either. If using frozen, add them directly to the dough without thawing to help prevent extra moisture.
- Gentle Mixing: Fold the raspberries in gently to avoid crushing them too much and to create pretty swirls.
What You Need for Raspberry Cheesecake Cookies
- All-purpose flour
- Cream cheese, softened
- Unsalted butter, softened
- Granulated sugar
- Egg
- Vanilla extract
- Fresh or frozen raspberries
- Baking powder
- Pinch of salt
⏱️ Time: 45 minutes🍽️ Yields: 2.5 dozen cookies
How to Make Raspberry Cheesecake Cookies
Step 1: Prepare the Batter
Preheat your oven to 375°F (190°C). In a large bowl, beat the softened cream cheese and butter until smooth. Add the granulated sugar and beat until light and fluffy. Mix in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add to the wet ingredients, mixing until just combined.
Step 2: Add Raspberries
Gently fold in the fresh or frozen raspberries into the cookie dough. Be careful not to mash them too much; you want those lovely raspberry pieces and swirls.
Step 3: Scoop and Bake
Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. Bake for 12-15 minutes, or until the edges are lightly set and the centers look just done. They might still seem soft, but will firm up as they cool. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
📝 Final Note
These cookies are best served slightly warm, but they also taste great chilled. Store them in an airtight container in the refrigerator.
Raspberry Frosted Sugar Cookies
These classic sugar cookies get a beautiful upgrade with a vibrant, tangy raspberry frosting. They are soft and chewy, with a sweet and fruity topping that everyone will enjoy.
Key Ingredients & Tips for Raspberry Frosted Sugar Cookies
- Pureed Raspberries for Frosting: Use fresh or thawed frozen raspberries, pureed and strained, to get a smooth, flavorful frosting without seeds.
- Softened Butter: For both the cookies and the frosting, softened butter is key for a creamy texture and easy mixing.
- Chill the Cookie Dough: This step is important for preventing the cookies from spreading too much in the oven.
What You Need for Raspberry Frosted Sugar Cookies
- All-purpose flour
- Granulated sugar
- Unsalted butter, softened
- Egg
- Vanilla extract
- Baking powder
- Salt
- Powdered sugar
- Fresh or frozen raspberries (for puree)
- Milk or cream (for frosting)
⏱️ Time: 1 hour (plus chilling)🍽️ Yields: 2 dozen cookies
How to Make Raspberry Frosted Sugar Cookies
Step 1: Make Cookie Dough
In a large bowl, cream together the softened butter and granulated sugar until light. Beat in the egg and vanilla extract. In a separate bowl, whisk the flour, baking powder, and salt. Slowly add the dry ingredients to the wet, mixing until a soft dough forms. Wrap the dough in plastic and chill it for at least 30 minutes.
Step 2: Bake Cookies
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/4 inch thick. Use cookie cutters to cut out shapes and place them on a baking sheet lined with parchment paper. Bake for 8-10 minutes, until the edges are lightly golden. Let cool completely on a wire rack.
Step 3: Prepare and Frost
While cookies cool, make the raspberry frosting. Puree raspberries and strain out seeds. In a bowl, beat softened butter, powdered sugar, raspberry puree, and a splash of milk until smooth and creamy. Once the cookies are completely cool, spread a generous amount of raspberry frosting on each cookie.
📝 Final Note
For a firmer frosting, you can use less liquid in the frosting recipe. Let the frosting set before stacking the cookies.
Raspberry Rose Cookies
These elegant raspberry rose cookies are a delightful blend of floral and fruity notes. The delicate rosewater adds a sophisticated touch that makes these cookies special.
Key Ingredients & Tips for Raspberry Rose Cookies
- Rosewater: Use a good quality, food-grade rosewater. A little goes a long way, so start with a small amount and add more if you like.
- Fresh Raspberries: Fold in fresh raspberries to provide juicy bursts of fruit throughout the cookie.
- Powdered Sugar Glaze: A simple glaze with a hint of rosewater can make these cookies even prettier and tastier.
What You Need for Raspberry Rose Cookies
- All-purpose flour
- Unsalted butter, softened
- Granulated sugar
- Egg
- Rosewater
- Fresh raspberries
- Baking powder
- Salt
- Powdered sugar (for glaze, optional)
⏱️ Time: 30 minutes🍽️ Yields: 2 dozen cookies
How to Make Raspberry Rose Cookies
Step 1: Make the Cookie Base
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 rosewater until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until just combined.
Step 2: Add Raspberries and Bake
Gently fold in the fresh raspberries into the cookie dough. Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are set and lightly golden.
Step 3: Glaze (Optional)
While the cookies cool on a wire rack, you can make a simple rosewater glaze. Whisk powdered sugar with a tiny bit of rosewater and a spoonful of milk until smooth. Drizzle or spread the glaze over the cooled cookies. Let the glaze set before serving.
📝 Final Note
If you don’t have rosewater, you can leave it out for a simple raspberry cookie, or add a little lemon zest for a bright touch.