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These raspberry white chocolate cookies are proof that using a basic vanilla cookie dough can still be exciting. If you’re looking for something with minimal effort and a major payoff, add these to your list!
A simple vanilla cookie dough, studded with white chocolate chips and swirled with raspberries, makes an irresistible sweet, slightly tart cookie. The freshness of the berries mixed with the soft, sweet baked dough is not only perfectly balanced in flavors and textures. It’s also a beautiful dessert to present on a platter at a dinner with friends or family.
These cookies have a definite “wow” factor. Which makes this the perfect festive dessert for Valentine’s, the Fourth of July or even Christmas holidays. But let’s be honest, there’s never a bad time for a delicious cookie.
Why You’ll Love These Raspberry White Chocolate Chip Cookies
- Each cookie has the perfect balance of tart and sweet. Raspberries can often have a naturally tart taste to them, so we balance that tartness with sweet white chocolate chips. They’re an irresistible combo.
- They have a soft, doughy texture. If you’re a fan of soft cookies, these have your name written all over them.
- A fun twist on a classic cookie recipe. A basic vanilla dough can easily be jazzed up by adding some fun mix-ins. We took a basic cookie dough and made it extra by adding an unexpected ingredient – raspberries.
What You’ll Need
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Butter
- Eggs
- Vanilla
- White chocolate chips
- Frozen raspberries
How to Make Raspberry White Chocolate Chip Cookies, Step by Step
Step 1: Cream butter and sugars.
The first step in making cookies is to always cream butter and sugar together. This step is very important because it whips air into the cookies, making them fluffy, so you don’t end up with a flat cookie. You will whip the butter and sugar together until it is smooth and creamy.
After your butter is creamy, mix in eggs and vanilla until you have a smooth mixture.
Step 2. Mix in dry ingredients.
Before you mix in your dry ingredients, whisk flour, baking powder, baking soda, and salt in a separate bowl. This will allow each ingredient to blend more evenly into the creamed butter.
Pour the flour mixture into the creamed butter and mix until incorporated. If you see any loose flour, make sure to scrape the sides of the bowl to mix it into the dough.
Tip! Make sure you don’t overmix the batter. This is a thicker dough, so stop mixing once the dough is evenly mixed.
Step 3. Stir in chocolate chips and raspberries.
Start by just mixing in the white chocolate chips. Once they are evenly mixed into the dough, fold in FROZEN RASPBERRIES. Frozen raspberries will hold their shape better than fresh. They will also not become as mushy while you are scooping the dough.
Step 4. Scoop, roll and chill dough for 10 minutes.
Using a cookie scoop, scoop dough balls and roll in sugar. Place the sugar-coated dough balls onto a parchment-lined baking sheet. Once all the cookies have been scooped and rolled, chill for at least 10-15 minutes.
Chilling the dough will help the dough solidify so it doesn’t spread too much while baking.
Step 4. Bake until golden brown, cool and enjoy!
After the dough balls have chilled, place 4-6 dough balls on a parchment-lined baking sheet and bake in a preheated oven at 350ºF, for 15-18 minutes.
Make sure each cookie is spaced a couple of inches apart from one another. When the cookies are nice and golden on the edges, they are done!
Take the cookies out of the oven and let them cool on a cooling rack for 5-10 minutes before enjoying. Repeat this step for the rest of the cookies and enjoy!
Tips for making Raspberry White Chocolate Chip Cookies
- Use frozen raspberries. Frozen raspberries are going to be your friend. They will hold their shape and won’t become too mushy while you are scooping your dough.
- Bake until edges are golden brown. The raspberries will add a bit of extra moisture to the dough while baking. So, depending on your cookie size and how your oven cooks, you may need to adjust the baking time. Look for the golden brown edges before removing.
- Cold butter! This is essential. If your butter is too warm, the cookies can spread too much when baking.
- Chill the cookie dough. A little extra chill of the cookie dough is an extra step we never skip! Even if it is just chilling for 10 minutes, it helps to solidify the dough. Chilled dough helps to reduce the spread of the cookies. If your dough is too warm, the butter will melt and your cookies will spread.
How to get perfectly round cookies every time.
If your raspberry white chocolate chip cookies spread out in the oven a look a bit wonky, try this!! Use this tried-and-true trick to make sure all our cookies look perfectly rounded every time.
It’s important to do this immediately when you pull them out of the oven, or else they will cool and won’t be pliable.
You can either use a large circle cookie cutter, a larger glass or a small bowl. Place whatever device you choose to use around the shape of the cookie. It may take some gentle molding to fit.
Quickly but gently move the cookie cutter or class in a circular motion until the abstract edges become more rounded.
How to Store Christmas Sugar Cookies
- Freeze uncooked cookie dough: Scoop cookie dough balls onto a cookie sheet lined with parchment paper. Chill the dough for about 15-20 minutes to harden a bit before you store the dough in freezer safe storage bags or an airtight container. Uncooked frozen dough is good for up to 3 months in the freezer. When you’re ready to cook, bake as directed in recipe.
- Storing baked cookies: Let cookies cool completely and store in an airtight container or plastic bag in a cool, dry place. They will be good for 3-4 days.
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Raspberry White Chocolate Chip Cookies
Description
These raspberry white chocolate cookies are made with a simple vanilla cookie dough, white chocolate chips, and swirls of juicy raspberries. An easy cookie recipe perfect for Valentine’s Day, dessert boards, or casual baking.
Ingredients
- 3 cups flour
- 2 cups granulated sugar (plus extra for rolling)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 sticks cold butter, cubed
- 2 large eggs, room temperature
- 1 tsp vanilla
- 1 cup white chocolate chips
- 1 cup frozen raspberries
- Extra sugar for rolling
Instructions
- Preheat oven to 350°F. Prep cookie sheet with parchment paper.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl, cream cold butter until creamy and whipped. Add in sugars, mixing until combined. Next add in eggs and vanilla and mix again until combined.
- Add in half of the flour mixture and beat on medium speed until just combined. Add in the remaining flour mixture and mix in until just combined. Mix in white chocolate chips and remove the mixing bowl from the stand mixer.
- Using a wooden spoon, gently fold in frozen raspberries, careful to make sure you don’t break them apart too much. You want to see those chunks in the dough.
- Scoop large cookie dough balls and roll in sprinkles/sugar. Place balls onto the cookie sheet with 1 1/2 inches in between. Freeze in the fridge for 15 minutes.
- Bake cookies for 14-18 minutes, until edges are golden brown. If the dough still looks gooey, leave cookies in the oven for a couple more minutes. Your bake time may be less or more than the time range, depending on how they cook, so just look for the dough to start to golden.
- Transfer cookie sheet to wire rack and let cool for 8-10 minutes to set. Repeat the baking step for the rest of the dough.
