I really enjoy making cookies, and when raspberries are involved, things get even better! The bright, tart taste of raspberries brings such a happy flavor to sweet treats. Today, I’m sharing some of my favorite raspberry cookie recipes with you.
Whether you like soft and chewy, crisp and light, or something with a little crunch, there’s a raspberry cookie recipe here that I think you’ll love. Get ready to bake some lovely raspberry creations!
Jump to Recipe:
- 1. Raspberry And Hazelnut Thumbprint Cookies
- 2. Raspberry Coconut Macaroons Cookies
- 3. Raspberry Drizzle Shortbread Cookies
- 4. Raspberry Meringue Cookies
- 5. Raspberry Pretzel Cookies
Raspberry And Hazelnut Thumbprint Cookies
These pretty thumbprint cookies combine a buttery hazelnut cookie with a sweet, tart raspberry jam center. They are perfect for sharing or as a special treat.
Key Ingredients & Tips
- Hazelnut Flour Hint: Using finely ground hazelnut flour or meal gives these cookies a wonderful nutty flavor and tender crumb.
- Jam Choice: Choose a good quality raspberry jam or preserve. A seedless jam works best for a smooth center.
What You Need
- All-purpose flour
- Hazelnut flour or finely ground hazelnuts
- Unsalted butter, granulated sugar
- Egg yolk, vanilla extract
- Raspberry jam or preserves
⏱️ Time: 30 mins🍽️ Yields: 24 cookies
How to Make It
Step 1: Mix Dough
Cream butter and sugar until light. Beat in egg yolk and vanilla. In another bowl, whisk together all-purpose flour and hazelnut flour. Gradually add the dry ingredients to the wet mixture until a soft dough forms.
Step 2: Shape and Fill
Roll dough into small balls. Place them on a baking sheet and use your thumb or the back of a spoon to make an indentation in the center of each. Fill each indentation with a small amount of raspberry jam.
Step 3: Bake and Cool
Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
📝 Final Note
These raspberry and hazelnut thumbprint cookies keep well in an airtight container for up to 5 days. For extra flair, dust with powdered sugar after cooling.
Raspberry Coconut Macaroons Cookies
These light and airy macaroons are packed with sweet coconut and bright raspberry flavor. They offer a chewy inside and a crisp outside, making them a delightful cookie.
Key Ingredients & Tips
- Sweetened Coconut: Use sweetened shredded coconut for the best flavor and texture in these macaroons. It helps them stay moist and chewy.
- Gentle Folding: When you add the raspberries (or raspberry jam), fold them in very gently to avoid coloring the whole mixture too much.
What You Need
- Sweetened shredded coconut
- Sweetened condensed milk
- Egg whites, vanilla extract
- Fresh or frozen raspberries (or raspberry jam)
- A pinch of salt
⏱️ Time: 30 mins🍽️ Yields: 20 macaroons
How to Make It
Step 1: Mix Ingredients
In a large bowl, mix the sweetened shredded coconut with sweetened condensed milk and vanilla extract. In a separate clean bowl, beat egg whites with a pinch of salt until stiff peaks form.
Step 2: Fold and Scoop
Gently fold the whipped egg whites into the coconut mixture until just combined. Carefully fold in the raspberries. Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
Step 3: Bake until Golden
Bake in a preheated oven at 325°F (160°C) for 20-25 minutes, or until the edges are golden brown. Let them cool completely on the baking sheet before removing.
📝 Final Note
These raspberry macaroons are best stored in an airtight container at room temperature for up to a week. They stay chewy and delicious!
Raspberry Drizzle Shortbread Cookies
These classic shortbread cookies are buttery and tender, topped with a beautiful, tangy raspberry drizzle. They are simple yet elegant, perfect for any occasion.
Key Ingredients & Tips
- Cold Butter Is Key: For truly tender shortbread, use very cold butter. This prevents the dough from getting tough.
- Perfect Drizzle: To get a nice drizzle, make sure your cookies are completely cool before adding the raspberry glaze. This keeps it from melting off.
What You Need
- All-purpose flour, granulated sugar
- Very cold unsalted butter
- Powdered sugar
- Fresh or frozen raspberries (for the drizzle)
- A little milk or water (for the drizzle)
⏱️ Time: 40 mins🍽️ Yields: 16 cookies
How to Make It
Step 1: Make Shortbread Dough
In a food processor or with a pastry cutter, combine flour and sugar. Add the very cold, cubed butter and pulse or cut until the mixture resembles coarse crumbs. Gather the dough and press it into a disk. Chill for 30 minutes.
Step 2: Bake Cookies
Roll out the chilled dough to about 1/4-inch thickness. Cut into desired shapes (squares or rounds work well). Place on a baking sheet lined with parchment paper. Bake in a preheated oven at 325°F (160°C) for 18-20 minutes, or until edges are barely golden.
Step 3: Add Raspberry Drizzle
Once the cookies are completely cool, make the drizzle. Mash raspberries and strain to get juice (or use raspberry jam warmed and strained). Mix the raspberry juice with powdered sugar and a tiny bit of milk or water until you get a thick but pourable glaze. Drizzle over cooled cookies.
📝 Final Note
Allow the raspberry drizzle to fully set before stacking or storing these shortbread cookies. They keep well in an airtight container for up to a week.
Raspberry Meringue Cookies
These elegant meringue cookies are incredibly light, airy, and melt in your mouth. With a delicate crunch and a burst of raspberry flavor, they are a real sweet treat.
Key Ingredients & Tips
- Clean Bowl Magic: Ensure your mixing bowl and beaters are spotlessly clean and free of any grease. This is crucial for successful meringue.
- Low and Slow Bake: Meringues need to dry out rather than bake quickly. A low oven temperature for a longer time works best.
What You Need
- Egg whites, at room temperature
- Granulated sugar or superfine sugar
- Cream of tartar (helps stabilize egg whites)
- Freeze-dried raspberry powder (or finely crushed freeze-dried raspberries)
- Vanilla extract
⏱️ Time: 1 hour 30 mins🍽️ Yields: 30 cookies
How to Make It
Step 1: Whip Egg Whites
Preheat your oven to a very low temperature, around 200°F (95°C). In a very clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form and the sugar has dissolved. Beat in vanilla.
Step 2: Add Raspberry & Pipe
Gently fold in the freeze-dried raspberry powder until just combined, creating lovely pink swirls. Spoon the meringue mixture into a piping bag fitted with a star tip (or use two spoons). Pipe small rosettes onto a baking sheet lined with parchment paper.
Step 3: Dry and Cool
Bake for about 60-90 minutes, or until the meringues are crisp and easily lift off the parchment paper. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar.
📝 Final Note
Store these raspberry meringue cookies in an airtight container at room temperature. Humidity is their enemy, so keep them away from moisture!
Raspberry Pretzel Cookies
These cookies offer a wonderful balance of sweet and salty. A chewy cookie base is topped with tangy raspberries and crunchy pretzel pieces, creating a unique texture experience.
Key Ingredients & Tips
- Pretzel Crunch: Crush your pretzels into varying sizes – some finer pieces for texture in the dough, and some larger chunks for garnish.
- Raspberry Placement: Place whole or halved raspberries on top of the dough balls just before baking. This helps them stay intact and vibrant.
What You Need
- All-purpose flour, baking soda, salt
- Unsalted butter, granulated sugar, brown sugar
- Eggs, vanilla extract
- Crushed pretzels (mini pretzels work great)
- Fresh raspberries
⏱️ Time: 25 mins🍽️ Yields: 16 cookies
How to Make It
Step 1: Prepare Cookie Dough
Cream butter and sugars until light. Beat in eggs and vanilla. Whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet, mixing until just combined. Fold in half of the crushed pretzels.
Step 2: Form and Top
Scoop dough onto a baking sheet lined with parchment paper. Gently press a few fresh raspberries onto the top of each dough ball. Sprinkle with the remaining crushed pretzels for extra crunch and saltiness.
Step 3: Bake and Cool
Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the edges are golden and the centers are just set. Let cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
📝 Final Note
These raspberry pretzel cookies are best enjoyed fresh to maintain the pretzel crunch. Store in an airtight container for up to 2-3 days.
