These moist raspberry cookies are bursting with juicy berries and sweetness. Their soft texture makes them perfect for snack time, and they’re sure to brighten your day!
Whenever I bake these, the smell of fresh raspberries fills my kitchen, and I can’t resist sneaking a taste! They make a great treat for any occasion or just because you feel like it! 😋
Key Ingredients & Substitutions
Fresh Raspberries: These are the star of the show, giving that delightful fruity flavor. If fresh raspberries aren’t available, you can use frozen ones, just make sure to thaw and drain any excess moisture.
Unsalted Butter: This adds richness. If you’re out, softened coconut oil or margarine can work as a substitute, but the taste might change slightly.
Sour Cream/Greek Yogurt: Both add moisture to the cookies. You can swap them with plain yogurt or even buttermilk if needed. Each option will give a nice texture.
White Chocolate Chips: These complement the tartness of the raspberries. You could substitute dark or milk chocolate chips, or even leave them out for a simpler cookie.
How Do I Ensure My Cookies Stay Moist?
Keeping cookies moist is all about the right balance of ingredients and proper baking technique. Here are some tips:
- Do not overmix the dough when folding in the raspberries and chocolate. This keeps the cookie tender.
- Watch the baking time closely. Pull them out while they’re still slightly soft in the middle. They’ll firm up as they cool.
- Storing cookies in an airtight container helps retain moisture for longer. You can also add a slice of bread to keep them fresh!
Moist Raspberry Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup fresh raspberries
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips (plus extra for topping if desired)
- 2 tablespoons sour cream or Greek yogurt (for moisture)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 12-15 minutes of baking time. Plus, you’ll want to let the cookies cool for about 5 minutes before transferring them to a wire rack. So, in total, you can whip up these delightful cookies in under half an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will give your cookies the right rise and texture. Once mixed well, set the bowl aside.
3. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until it becomes light and fluffy. This usually takes about 2-3 minutes.
4. Combine Wet Ingredients:
Next, beat in the egg, vanilla extract, and sour cream (or Greek yogurt) into the butter mixture until everything is well combined and smooth.
5. Mix in the Dry Ingredients:
Gradually add the dry flour mixture to the wet ingredients. Mix just until everything is incorporated, but be careful not to overmix!
6. Fold in Raspberries and Chocolate:
Gently fold in your fresh raspberries and white chocolate chips using a spatula. Be cautious not to crush the raspberries too much to keep your batter looking lovely and bright!
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop dollops of the cookie dough onto your prepared baking sheet, spacing them about 2 inches apart. If you like, you can press an extra white chocolate chip on top of each cookie for a decorative touch.
8. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for about 12-15 minutes. You want the edges to be set while the centers should still look soft—that’s when they’re perfect!
9. Cool the Cookies:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Enjoy!
Your moist, tender raspberry cookies are ready to enjoy! Each bite is filled with juicy raspberries and sweet white chocolate. They make a delicious treat any time of the day!
Happy baking! 😊
Can I Use Frozen Raspberries in This Recipe?
Yes, you can use frozen raspberries! Just make sure to thaw them completely and drain any excess moisture before adding them to the batter. This will help prevent the cookies from becoming too wet.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a sealed container for up to a month. Thaw them at room temperature before enjoying!
Can I Substitute the White Chocolate Chips?
Absolutely! Feel free to substitute the white chocolate chips with dark or milk chocolate chips, or even omit them altogether for a more fruit-focused cookie. The recipe will still taste great!
What Can I Use Instead of Sour Cream or Greek Yogurt?
If you don’t have sour cream or Greek yogurt on hand, you can substitute it with plain yogurt, buttermilk, or even a non-dairy yogurt for a dairy-free version. Each option will keep your cookies moist!