These moist raspberry cookies are a delightful treat! With juicy raspberries mixed into soft, chewy dough, they are bursting with flavor. Perfect for any cookie lover!
I just can’t resist grabbing a couple for an afternoon snack. They pair wonderfully with a cup of tea. Plus, the bright pink color always makes me smile! 😊
Key Ingredients & Substitutions
Butter: Unsalted butter is what I recommend, as it allows you to control the saltiness. If you’re in a pinch, you can use margarine, but the flavor might be a tad different. Always soften the butter to get that light, fluffy texture.
Raspberries: Fresh raspberries give the best flavor and moisture to these cookies. If fresh isn’t available, frozen ones work well too! Just remember to thaw and drain them gently to avoid excess juice.
White Chocolate Chips: I love adding white chocolate for a sweet touch! If you’re not a fan, you can skip them or substitute with dark chocolate or even nuts for a different twist.
Cornstarch: This ingredient helps keep the cookies soft and moist. If you don’t have cornstarch, you can leave it out, but you might notice a slight difference in texture.
How Can You Achieve the Perfect Cookie Texture?
The key to getting these cookies just right lies in mixing and baking! Here’s how:
- When creaming the butter and sugar, beat until light and fluffy—this adds air to the mix.
- Mix dry and wet ingredients until just combined. Over-mixing can lead to tough cookies, so stop as soon as no flour is visible.
- Folding in the raspberries gently keeps them intact, ensuring bursts of flavor in every bite.
- Keep an eye on the baking time. Cookies might look a bit soft when you pull them out; they will firm up as they cool.
Following these tips will help you create the perfect batch of moist raspberry cookies! Enjoy baking and sharing them! 🍪
How to Make Moist Raspberry Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh raspberries (or frozen, thawed and gently drained)
- 1/2 cup white chocolate chips
- 2 tablespoons cornstarch (optional, helps keep cookies tender and moist)
How Much Time Will You Need?
This delicious cookie recipe will take about 15 minutes for preparation and an additional 10-12 minutes for baking. So, in total, you’re looking at around 30 minutes before you can enjoy these soft, moist raspberry cookies!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper. This will help ensure the cookies don’t stick and will make cleanup easier!
2. Cream the Butter and Sugar:
In a large mixing bowl, use a mixer to cream together the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy—this should take about 2-3 minutes. The air you’re adding here will give your cookies a nice texture.
3. Add the Egg and Vanilla:
Next, beat in the egg and vanilla extract. Make sure everything is well combined; this will add flavor and moisture to your cookie dough!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and cornstarch (if you’re using it). This step makes sure your leavening agent is evenly distributed, leading to a better rise in your cookies!
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients. Mix just until everything is combined. Be careful not to over-mix, as this can make your cookies tough.
6. Fold in the Raspberries and White Chocolate:
Gently fold the fresh raspberries and white chocolate chips into the dough. Take your time here to avoid smashing the raspberries too much. You want to keep those beautiful chunks intact for lovely bursts of flavor!
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to space them about 2 inches apart since they will spread while baking.
8. Bake the Cookies:
Place the baking sheets in the oven and bake for 10-12 minutes. You’re looking for the edges to be lightly golden, while the centers may still look a bit soft. That’s perfect—they’ll firm up as they cool!
9. Cool and Enjoy:
After baking, remove the cookies from the oven, and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your delicious, moist raspberry cookies fresh or store them in an airtight container for up to 3 days!
Happy baking! 🍪
Can I Use Frozen Raspberries for This Recipe?
Absolutely! Just make sure to thaw them out and gently drain any excess moisture before folding them into the dough. This will help prevent the cookies from becoming too soggy.
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can freeze them for up to a month. Just let them cool completely before placing them in a freezer-safe container!
What Can I Substitute for the White Chocolate Chips?
If you’re not a fan of white chocolate, you can easily substitute it with dark or milk chocolate chips, or even chopped nuts for a different flavor and texture!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a few minutes before scooping and baking, as cold dough can be difficult to work with.