raspberry cookies are my go-to when I want something bright, fruity, and a little romantic without doing a ton of work. Picture soft centers, lightly crisp edges, and juicy raspberry bits in every bite. If you love a sweet-tart cookie, you’re in the right place. I’m sharing my favorite way to make Soft & Chewy Raspberry Cookies (Simple & Delicious) at home, with tips that keep them tender and never cakey. If you enjoy fruit and chocolate together, you might also love these raspberry white chocolate pistachio cookies, which inspired a few add-in ideas here. Let’s bake something cozy and fun.
Ingredients List
What you’ll need
Here’s everything that makes these Soft & Chewy Raspberry Cookies (Simple & Delicious) turn out perfectly soft and flavorful. I’ve included cup measurements and friendly gram estimates to help you get consistent results.
- Unsalted butter, softened to room temp: 1/2 cup, 113 g
- Granulated sugar: 1/2 cup, 100 g
- Light brown sugar, packed: 1/3 cup, 67 g
- Egg, large: 1
- Pure vanilla extract: 2 teaspoons
- All purpose flour, spooned and leveled: 1 and 3/4 cups, about 220 g
- Cornstarch: 2 teaspoons
- Baking powder: 1/2 teaspoon
- Baking soda: 1/4 teaspoon
- Fine salt: 1/2 teaspoon
- Fresh or frozen raspberries: 3/4 cup, about 90 g
- Optional add ins: 1/2 cup white chocolate chips or chunks, zest of 1 lemon, or 1 tablespoon raspberry jam swirled in at the end
Ingredient notes:
Butter should be surprisingly soft but not greasy. Press a finger into it and it should leave a clean dent. If the butter is too firm, your cookies may not spread and can bake up dense. If it is too melty, they might spread too thin.
Flour accuracy matters. If your cookies turn out dry, too much flour is usually the reason. Spoon and level, or use a scale. Cornstarch keeps the crumb tender and helps the cookies stay soft for days.
Raspberries can be fresh or frozen. Frozen berries should go in straight from the freezer. If using fresh berries, pat them dry so they do not add extra moisture. Either way, keep them in larger pieces for big juicy pockets.
Step-by-Step Instructions
No chill, or a quick chill if you want thicker cookies
- Cream the butter and sugars: In a mixing bowl, beat the softened butter with granulated sugar and brown sugar for about 2 minutes, until lighter in color and a little fluffy. This traps air and gives you a soft interior.
- Add the egg and vanilla: Mix until fully combined and glossy. Scrape the bowl so everything blends evenly.
- Whisk the dry ingredients: In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. Add these to the wet ingredients and mix on low just until you no longer see streaks of flour. Do not overmix.
- Fold in raspberries and any add ins: Gently fold in the raspberries and white chocolate if using. If you’re worried about color bleeding, freeze fresh raspberries for 10 minutes, then toss them lightly with a teaspoon of flour before folding. A few streaks of pink are normal and very pretty.
- Chill option: The dough bakes great as is, but a 20 to 30 minute chill helps if your kitchen is warm or if you want thicker cookies.
- Scoop: Use a 2 tablespoon scoop to portion dough onto a parchment lined sheet, leaving space between cookies. If you like, press a few extra raspberry pieces or chips on top so they look bakery pretty.
- Bake: Bake at 350 F 177 C for 9 to 11 minutes, until the edges are set and the centers still look a little soft and puffy. They will finish cooking on the hot pan. Do not wait for full browning on top or you will lose the soft texture.
- Cool: Let cookies cool on the sheet for 5 to 10 minutes, then move to a rack. This rest locks in the chewy center we want in Soft & Chewy Raspberry Cookies (Simple & Delicious).
Yield: About 14 to 16 cookies, depending on scoop size.
Tips for Soft Cookies
I’ve baked a lot of cookie batches, and these simple tweaks make the biggest difference in texture and flavor.
Underbake slightly. Pull the cookies while the centers still look soft. They firm up as they cool, which keeps them tender for days.
Use cornstarch. Just 2 teaspoons creates a soft, almost plush crumb without turning cakey. Cornstarch is a tiny secret that matters.
Measure flour carefully. Even a quarter cup extra can make cookies dry. If you do not have a scale, spoon flour into the cup and level it with a flat edge.
Mix gently after flour goes in. Overmixing develops gluten and steals softness. Fold raspberries at the end and stop as soon as they are distributed.
Chill if the dough feels sticky or warm. A quick 20 minute chill makes the dough easier to scoop and keeps cookies thick. If the dough feels cool and scoopable, no chill is needed.
Use a blend of white and brown sugar. Brown sugar adds moisture and chew, white sugar gives crisp edges. The combo makes Soft & Chewy Raspberry Cookies (Simple & Delicious) live up to the name.
If you like taller, bakery style cookies, check out these bakery style chocolate chip cookies for more shaping tricks and the classic scoot-with-a-ring method to keep edges perfectly round.
Fresh vs Frozen Raspberries
Both work, but they behave differently in the dough. Here’s how to decide which to use and how to get the best result either way.
Using fresh raspberries
Fresh berries look vibrant and give big juicy pockets, but they are more delicate. Pat them dry, then freeze for about 10 minutes to firm them up. This makes folding easier and reduces color bleeding. If berries are very ripe or seedy, break them into halves or large pieces with your fingers rather than chopping with a knife.
Using frozen raspberries
Use straight from the freezer. Do not thaw, or they will release too much juice and stain the dough. If your frozen berries are clumped, gently break them apart. Toss them with a teaspoon of flour if you’re worried about moisture. Bake time may increase by 1 minute, so keep an eye on the first batch.
Curious about how other berries behave in cookie dough? These blueberry white chocolate chip cookies show how a different fruit changes texture and sweetness while still keeping that soft, chewy center.
Storage & Variations
How to keep cookies fresh, and fun ways to remix
Room temperature storage: Keep cookies in an airtight tin or zip bag for 3 to 4 days. Slide in a small piece of bread or a dampened then squeezed paper towel in a separate corner of the container for a few hours to help maintain moisture. Remove that piece once cookies feel soft again.
Freezing baked cookies: Cool completely, then freeze in a single layer before stacking in a freezer bag. Rewarm for a few minutes at 300 F to bring back that fresh baked softness.
Freezing dough balls: Scoop, freeze on a tray until firm, then store in a bag. Bake from frozen, adding 1 to 2 minutes to the time. This gives you Soft & Chewy Raspberry Cookies (Simple & Delicious) any day of the week.
Variations to try: Add white chocolate chips and a bit of lemon zest for a bright, creamy twist. Swap vanilla for a tiny hint of almond extract, just 1/4 teaspoon, for a bakery vibe. Swirl in a spoonful of raspberry jam at the very end if you want extra fruit bursts. For a cozy fall vibe, a touch of cinnamon is lovely, especially if you enjoy fruit and spice cookies like these apple cinnamon oatmeal cookies.
Soft & Chewy Raspberry Cookies (Simple & Delicious)
Ingredients
Method
- In a mixing bowl, beat the softened butter with granulated sugar and brown sugar for about 2 minutes, until lighter in color and fluffy.
- Add the egg and vanilla, and mix until fully combined and glossy. Scrape the bowl to ensure everything blends evenly.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix on low just until streaks of flour are no longer visible. Avoid overmixing.
- Gently fold in the raspberries and any optional add-ins, being careful to minimize color bleeding.
- For thicker cookies, chill the dough for 20 to 30 minutes if desired.
- Use a 2 tablespoon scoop to portion dough onto a parchment-lined baking sheet, leaving space between the cookies.
- Bake at 350°F (177°C) for 9 to 11 minutes, until edges are set and centers look softly puffy.
- Let cookies cool on the sheet for 5 to 10 minutes before moving them to a wire rack.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Common Questions
Why did my cookies spread too much?
A warm kitchen and soft dough can cause extra spread. Chill the dough for 20 to 30 minutes, use a cool sheet, and make sure butter is softened but not melted.
How do I stop the raspberries from bleeding color?
Freeze fresh raspberries for 10 minutes and toss with a teaspoon of flour. Fold gently and as little as possible. A few pink streaks are normal and pretty.
Can I make these gluten free?
Yes. Use a quality 1 to 1 gluten free baking flour that includes xanthan gum. Add an extra teaspoon of milk if the dough feels dry. Bake time can change by a minute or two, so watch the edges.
Can I double the recipe?
Absolutely. Double all ingredients and bake in batches on cool trays. If you like fruity holiday flavors, you may also enjoy these chewy Christmas cranberry orange cookies for a tart-sweet twist.
Do I have to chill the dough?
No. The recipe works no chill, but a brief chill helps if your dough is warm or sticky, and yields slightly thicker cookies.
Ready to bake a batch tonight?
You’re set up for bakery-level results at home with Soft & Chewy Raspberry Cookies (Simple & Delicious). Keep the flour light, the bake time short, and the raspberries in nice big pieces for juicy bites. If you crave more fruity cookie ideas, you might love the creamy white chocolate angle in these White Chocolate Raspberry Cookies, or brighten things with citrusy notes from these Lemon Raspberry Cookies. Grab your scoop, preheat the oven, and enjoy that first warm, soft cookie while it is still a little gooey in the middle. You’ve got this.
