Soft Raspberry Cookies (Print Version)
# Ingredients:
→ Dough
01 -
1 ⅔ cups (210g) of all-purpose flour
02 -
1 teaspoon of aluminum-free baking powder (if possible)
03 -
½ teaspoon of baking soda
04 -
¼ teaspoon of regular salt
05 -
½ cup (113g) of unsalted butter, slightly softened but still firm
06 -
¼ cup (55g) of light and soft brown sugar
07 -
½ cup (100g) of white sugar
08 -
1 large egg, completely cold from the fridge
09 -
¾ teaspoon of pure vanilla extract
10 -
¼ teaspoon of almond flavoring
→ Mix-Ins
11 -
1 cup of freeze-dried raspberries
12 -
⅔ cup (110g) of white chocolate chips or chunks
13 -
¼ cup (80g) of raspberry jam
# Instructions:
01 -
Set your oven to 350°F (175°C) and put parchment paper on two baking sheets.
02 -
In a medium-sized bowl, combine flour, baking powder, baking soda, and salt. Put it aside for later.
03 -
Use either a stand mixer or a hand mixer to cream the butter with both sugars in a big bowl until smooth and fluffy. Toss in the egg and flavorings, and beat it all until it’s completely blended together.
04 -
Add the dry mix into the bowl and stir until combined. Gently fold in the freeze-dried raspberries and white chocolate with a silicone spatula or wooden spoon. The dough will be stiff.
05 -
Scoop about 2 tablespoons of dough and flatten it a bit. Spoon a small amount of jam (around 1 teaspoon) in the center, then fold and seal the dough around it to form a tight ball. Repeat with the rest of the dough, then chill the dough balls for 30 minutes in the fridge.
06 -
Space out the cookie balls on the baking sheets. Bake for 9 to 12 minutes, until the edges set but the center is still slightly soft. The cookies should stay light-colored and feel tender, so let them cool a bit before moving them. You can press extra white chocolate onto the cookies while they’re still hot, if you like.
07 -
Let the baking sheets sit on cooling racks until the cookies are fully cooled.
# Notes:
01 -
These cookies are soft and chewy with a perfect balance of tart raspberry flavor and creamy white chocolate.
02 -
No need to crush the freeze-dried raspberries; they'll naturally break apart as you mix them in.
03 -
Make sure the butter isn’t too soft. It should still hold its shape to prevent the cookies from spreading too much.
04 -
Fresh or frozen raspberries don’t work as substitutes for freeze-dried ones.