Raspberry Cookies

Total Time Prep: 25 min. + chilling Bake: 15 min./batch
Yield about 5-1/2 dozen
Test Kitchen Approved
These chewy raspberry cookies incorporate real fruit for a vibrant pop of flavor in every bite.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups frozen unsweetened raspberries
  • 1 tablespoon confectioners' sugar
  • 1/2 ounce freeze-dried raspberries, crushed into powder

Directions

  1. In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in raspberries.
  2. Scoop dough by tablespoonfuls; roll into balls. Refrigerate until dough is chilled, about 30 minutes. Place 2 in. apart onto parchment-lined baking sheets. Bake at 350° until golden brown, 12-15 minutes. Cool cookies for 1-2 minutes before removing from pans to wire racks to cool completely.
  3. In a small bowl, combine freeze-dried raspberries and confectioners' sugar; dust over cookies.

Nutrition Facts

1 cookie: 70 calories, 3g fat (1g saturated fat), 9mg cholesterol, 42mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.

Buttery, soft cookies get the fresh, fruity flavors of raspberries and the warmth of vanilla and brown sugar for the perfect balance. For a more decadent taste, add white chocolate chips to the batter. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

© 2026 RDA Enthusiast Brands, LLC