These vanilla raspberry cookies are a perfect blend of buttery vanilla flavour and the bright, tangy sweetness of fresh raspberries. With a chewy and slightly soft inside and crisp edges, you won't want to put them down.
I've been on a raspberry kick recently and was dying to make these cookies. I mean, it's summer and why not combine cookies and raspberries to create something delicious?
I LOVE that they aren't overly sweet. The first test I did of the recipe tasted good but was just too sweet. I couldn't have more than a couple bites.
I've made these Lemon Raspberry Rolls, which are PHENOMENAL. And of course these Lemon Cookies with Raspberry Curd. Make 'em while it's still raspberry season! I promise you, they're amazing.
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Recipe Testing
I used my Oatmeal Chocolate Chip Cookies as the base for this recipe with a few changes:
- Instead of two eggs, I used 1 egg and 1 egg yolk for more of a chewier cookie.
- Extra half cup of flour to replace the rolled oats
- Light brown and white sugar instead of just brown sugar
- Both baking soda and baking powder
The first couple times I tested the recipe, I used only light brown sugar and only baking soda. I also would whisk the melted butter and sugar for a minute or two- until almost dissolved.
The cookies tasted fine but were just too soft. Like they would bake up and after a few hours they would get so soft and moist, to the point you couldn't pick them ip without breaking. And not to mention a greasy feel to them. And oddly, they were both cakey and too moist. Pictured below
Then I changed it up and used ½ cup of brown sugar and ⅔ cups of white sugar. And a ¼ teaspoon of baking powder with ¾ teaspoon baking soda. I also slightly mixed the butter and sugar just until combined— about 20 seconds.
This batch came out amazing. The cookies were chewy and soft in the centre with crisp and chewy edges. They held their shape well and weren't greasy like the previous batches! I'd say it was a success.
Ingredients
- Melted butter - salted or unsalted. I use them interchangeably and there isn't much of a difference
- Light brown sugar
- Granulated white sugar
- 1 whole egg + 1 egg yolk
- Vanilla extract
- All-purpose flour
- Baking powder and soda
- Salt
- Frozen raspberries - I recommend frozen instead of fresh because the fresh ones are soft and would get mushed and messy while mixing them in.
See recipe card for quantities.
Instructions
- Preheat your oven to 350℉. In a large bowl, combine the sugars and melted butter. Mix in the egg, egg yolk, and vanilla extract.
- Fold in the flour, baking soda, baking powder, and salt until just combined.
- Gently stir in the frozen raspberries.
- Scoop the dough onto a lined baking sheet, spacing the cookies 2 inches apart.
- Bake for 15-18 minutes until the edges are golden. Cool the cookies on the tray before transferring them to a wire rack. Enjoy!
Variations
- Any other frozen berries instead of raspberries will work perfectly
- To add an extra layer of flavour, substitute the vanilla with lemon extract! One of my favourite combo is lemon raspberry.
Just check out these Raspberry Lemon Rolls or Lemon Raspberry Cookies!
Equipment
You want to use a wide, light coloured cookie sheet or baking tray for this. This is one I would recommend!
Storage
Store the cookies in an airtight container at room temperature for 2-4 days and in the fridge up to 1 week. The raspberries add more moisture so they would go bad faster.
To freeze them to be able to store them longer, simply let them cool after baking and store in an airtight freezer-safe bag or container, for up to 3 months.
Vanilla Raspberry Cookies - Tips for Success
- Use Frozen Raspberries: Frozen raspberries hold their shape better during mixing and baking, preventing the cookies from becoming too wet. Don’t thaw them before adding to the dough.
- Room Temperature Ingredients: Ensure your egg and egg yolk are at room temperature before mixing. This helps create a smooth and even batter. The raspberries should be frozen.
- Gently Fold Raspberries In: The raspberries are prone to breaking and mushing so to avoid that, don't mix too aggressively. You want them to mostly maintain their shape.
- Even Cookie Size: Use a cookie scoop or measure 2 tablespoons of dough per cookie to ensure even baking.
- Watch the Baking Time: Bake until the edges are golden, but the center still looks slightly soft. The cookies will continue to set on the baking sheet after they’re removed from the oven.
FAQ
Flat cookies can result from:
- over-mixing the butter and sugar or the dough
- ingredients measured incorrectly
- oven being too hot
- the butter was too hot when added in - make sure to cool it down
- baking soda/ powder is too old
Yes! Just let them cool after baking and store in an airtight freezer-safe bag or container for up to 3 months.
You can also freeze after scooping the cookie dough into balls. Just bake frozen from the freezer—no need to thaw. Add 1-2 more minutes to the baking time!
Related
Looking for other recipes like this? Try these:
Vanilla Raspberry Cookies
Ingredients
- ⅔ cups white sugar (133g)
- ½ cup light brown sugar (100g)
- ¾ cup butter, melted (168g)
- 1 whole egg
- 1 egg yolk
- 2 cups all-purpose flour (276g)
- 1 tablespoon vanilla extract
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup frozen raspberries (90g)
Instructions
- Preheat the oven to 350℉
- In a large bowl, combine both sugars and the melted butter and give it a quick whisk.
- Add the egg and egg yolk and whisk well. Mix in the vanilla extract.
- Add in the flour, salt, baking soda and baking powder. Combine with a spatula until just combined. Don't over mix the batter.
- Toss in the frozen raspberries and gently stir so you don't break them too much. Make sure not to overmix.
- Scoop the cookie dough onto a lined cookie tray using a 1.5 inch wide cookie scoop or about 1.5 tablespoon of dough for each cookie. Make sure the cookies are about 2 inches apart.
- Bake for about 15-18 minutes or until the sides and bottom are golden and set. The middle will still look soft but it will cook further on the tray.
- Leave cookies on the tray for 10-15 minutes or until cool and then place on a wire rack.
- Enjoy!
Richele says
This recipe was pretty easy t make and yet it tasted quite delicious,I loved the flavour and so did my sisters,definitely making this again!
Nabeah Wahab says
So happy you guys enjoyed them! And thank you for leaving a kind review ❤️
Shelly says
These were so good! The recipe turned out lovely, thank you!
Nabeah Wahab says
Thank you for trying them out!
Mariam Naamani says
I made them and they were delicious! 10/10
Nabeah Wahab says
Hi Mariam, thank you for trying them out!
Areeba Syed says
I love this recipe! I've baked these about 4 times by now and everytime they taste absolutely delicious!
Nabeah Wahab says
Hi Areeba,
I'm so happy you loved them enough to make it 4 times!! Thank you so much for giving them a try!
Lola says
Hello nombeah I made this cookie yesterday it was so delicious but we have a slight problem it came out as a cake not a googy and moist cookie please any tips
Nabeah Wahab says
Hi Lola!
These cookies aren't supposed to be moist or gooey. More like a bit chewy-soft and crisp edges. But also not supposed to be cakey! I'm sorry they came out that way. How did you measure the ingredients? cups or grams? How long did you bake the cookies? Did you accidentally over-mix the cookie batter?