Raspberry Cookie Recipe: 5 Types of Raspberry Cookies

Raspberry cookies are baked goods that highlight the flavor of preserved or fresh raspberries. There are many ways to add raspberry flavor to cookies: You can incorporate fresh, frozen, or freeze-dried raspberries into white chocolate chip cookie dough, or use raspberry jam to make cheesecake cookies or thumbprint cookies. The tart-and-sweet berry flavor complements add-ins, from lemon zest to dark chocolate chips to peanut butter.

There are many styles of raspberry cookies. Here are some that stand out:

1. 1. Lemon raspberry cookies: Lemon and raspberry are a classic flavor pairing; the acidity of the lemon highlights the brightness of the raspberry. Adapt your favorite recipe for drop cookies into a raspberry lemon cookie: Simply add the zest from two lemons to the sugar in the recipe before creaming it with the butter, and fold fresh, freeze-dried, or frozen raspberries into the dough instead of (or in addition to) chocolate chips or nuts.
2. 2. Peanut butter raspberry cookies: There are a couple of ways to evoke the family-favorite combination of peanut butter and jelly in cookie form. You can sandwich raspberry jam between two peanut butter cookies or fold fresh, frozen, or freeze-dried berries into the dough before baking.
3. 3. Raspberry cheesecake cookies: Transform a classic dessert into individually portioned cookies. Make a no-bake cheesecake with graham cracker crust in a tray, top it with raspberry jam, and cut it into squares. Or, incorporate raspberries into the cream cheese filling of these chewy cheesecake cookies.
4. 4. Raspberry Linzer cookies: A classic sandwich cookie, raspberry Linzers feature a crisp shortbread base filled with raspberry jam and finished with a dusting of powdered sugar. Learn how to make this easy Linzer cookie recipe.
5. 5. Raspberry thumbprint cookies: Raspberry thumbprint cookies are a great way to show off your favorite raspberry jam. Try making the thumbprint cookies with an almond flour–based dough for nuttiness, then top them with a spoonful of jam before baking.

Here’s how to make crisp, chewy raspberry cookies that bake evenly.

1. 1. Start with room temperature butter. The key to creaming butter and sugar is getting a fluffy, aerated result. Softened butter allows air bubbles to form and get trapped within the dough, yielding cookies with a crisp bottom and chewy center.
2. 2. Add the raspberries last. Delicate raspberries can make the dough streaky or too wet. Carefully fold the raspberries into the dough after all the other ingredients are fully incorporated to get the fresh raspberry flavor in each bite without affecting the dough’s texture.
3. 3. Use a cookie scoop. Once you’ve mixed the dough, be gentle with it, so the raspberries don’t weep or break up too much. Instead of rolling the cookie dough into balls, simply scoop the dough and drop it onto a prepared cookie sheet.