Raspberry Cookies

Loaded with raspberries and a hint of lemon, these Raspberry Cookies have chewy centers and crispy edges. Drizzled with white chocolate, they are the perfect combination of sweet and tangy.

White Chocolate Raspberry Cookies

These Raspberry Cookies not only taste incredible, but they make an excellent dessert for dinner parties, gifting, or taking to all of your holiday events. 

A touch of lemon zest gives the white chocolate raspberry cookies a beautiful balance of flavors. Your kitchen will smell amazing as they bake!

Whip up a batch for an easy snack, or make extra and store them in the freezer for a simple grab-and-go dessert. 

For more drool worthy Bewitchin’ Kitchen cookie recipes, check out: Whipped Shortbread Cookies, Icebox Cookies, Coconut Chocolate Chip Cookies, and Egg Nog Cookies

A finished batch of Raspberry Cookies

Why you will love Raspberry Cookies

  • Chewy cookies that are delicious 
  • Great for cookie exchanges and holidays
  • Easy prep
  • Only 9 ingredients
  • Customizable
Ingredients for raspberry cookies

How to Make Perfect Raspberry Cookies

Combine until fluffy: Combine butter, sugar, and lemon zest in a bowl and cream until light and fluffy.  Add vanilla and egg and combine. 

Mix in powdered ingredients: In a separate bowl, mix together flour, baking soda, and salt. Slow mix into the butter mixture with a spatula until combined. 

Add raspberries: Fold in frozen raspberries gently. 

Mixing the ingredients for white chocolate raspberry cookies.

Create cookies: Place parchment paper on baking sheets and add cookie dough to the pan. 

Chill: Chill the baking sheet in the freezer for 30 minutes before baking them. 

Bake: Preheat the oven to 350 degrees and bake for 18-20 minutes, or until the edges are lightly golden brown. 

Finish and serve: Drizzle with melted white chocolate — this step is optional, but super tasty! Then, let the raspberry cookies cool completely before removing them from the baking sheet. 

Raspberry cookies with white chocolate drizzle

Pro Tips For The Best Raspberry Cookies

  • Don’t overmix. Only mix the cookie dough until it’s just combined, so they don’t end up dense. 
  • Be gentle. When adding the raspberries, be gentle when folding them in. This will keep them intact and prevent the cookie dough from becoming red. 
  • Don’t overbake. The cookies are done when the edges are slightly crispy and the centers are still soft. They will finish baking on the cookie sheet as they cool down. 
  • Add mix-ins. Mix in some white chocolate chips, dark chocolate chunks, or chopped nuts.
  • Bake chilled. Don’t skip freezing the cookie dough before baking or it will spread and become flat. 
  • Freeze for later. You can freeze the cookie dough for up to 2 months before baking them. Keep them airtight until you are ready to bake. 
Raspberry Cookies being presented on a platter

Frequently Asked Questions about Raspberry Cookies

How long do raspberry cookies last?

Store leftover white chocolate raspberry cookies in an airtight container for up to 3 days at room temperature or in the fridge for up to 7 days. 

Can you freeze cookies?

Yes, freeze the cookies using layers of parchment paper to prevent sticking. Place them in an airtight container, and they will last 2-3 months. 

Can I use fresh raspberries?

Yes, it’s fine to use fresh or frozen raspberries. Choose raspberries that are firm and remove any that are mushy. Mix the fresh raspberries with 2 teaspoons of flour so they are coated evenly. This will prevent them from sinking to the bottom of the cookie batter. 

Is it okay to use different fruit?

Yep, you can swap the raspberries for strawberries, blackberries, or blueberries. Additionally, you can mix the fruits to make some fun flavor combinations!

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5 from 1 vote

Raspberry Cookies

Loaded with raspberries and a hint of lemon, these Raspberry Cookies have chewy centers and crispy edges. Drizzled with white chocolate, they are the perfect combination of sweet and tangy.
Course Dessert, Snack
Cuisine American, cookies
Keyword cookies, raspberry, Raspberry Cookies
Prep Time 25 minutes
Cook Time 40 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Servings 16 Cookies
Calories 164kcal


  • 1/2 cup butter softened
  • 1 cup white sugar
  • 1 medium lemon zest
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2 cups all-purpose flour spoon and leveled
  • 3/4 cup frozen raspberries


  • Place softened butter, sugar, and lemon zest into a large mixing bowl. Use an electric mixer to cream butter until it gets fluffy. Then add vanilla extract and the egg. Mix to combine.
  • Mix dry ingredients (salt, baking soda, and all-purpose flour) in another bowl.
  • Add the dry mixture to the butter bowl. Stir with a spatula until combined, don’t overmix.
  • Fold in frozen raspberries and gently mix to incorporate.
  • Prepare two or three large baking sheets with parchment paper.
  • Spoon the cookie batter into 1.25 oz cookies (medium cookie spoon), keeping two inches of distance between them.
  • Chill them in the freezer for 30 minutes before baking them.
  • Once ready to bake, preheat the oven to 350F. Bake them for 18-20 minutes or until lightly golden on the edges.
  • Let them cool completely before transferring them out of the sheet.


  • You can make the batter and keep uncooked cookies in the freezer until ready to bake.
  • Store leftovers over the counter, covered, for up to three days. Or in the fridge for up to one week.
These Raspberry Cookies are chewy with crispy edges; taste-wise, they’re sweet with a tangy hint due to raspberries and lemon zest. Enjoy them as they are or with a drizzle of white chocolate that matches to perfection.


Calories: 164kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 121mg | Potassium: 32mg | Fiber: 1g | Sugar: 13g | Vitamin A: 196IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg
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One comment on “Raspberry Cookies”

  1. Love all the receipts thanks so much 

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