raspberry cookies

We added a touch of honey to the beloved recipe for the Swedish Hallongrotta (a.k.a. "raspberry cave").

Raspberry Jam Thumbprints

c. all-purpose flour

baking powder

baking soda

c. (1 1/2 sticks) butter, softened

c. sugar

salt

tbsp. honey

almond extract

c. raspberry jam

confectioners' sugar, optional

These Raspberry Sugar Cookies are a pretty and fruity twist on traditional sugar cookies.

Raspberry Sugar Cookies

& 1/2 cups (300 grams) all-purpose flour

(113 grams) unsalted butter, softened

(226 grams) cream cheese,

sugar

(37 grams) ground freeze-dried raspberries*

vanilla extract

sanding sugar, optional

Whisk together the flour, baking powder, baking soda,...

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat...

Using an electric mixer on medium speed, beat the butter and cream cheese until light and fluffy. Add the sugar and ground raspberries, and mix until combined. Mix in the egg and vanilla.

Reduce mixer speed to low. Gradually add the...

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

Cover the dough and refrigerate for 1 hour.

Preheat oven to 350°F. Line baking sheets with...

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.

Using 2 tablespoons of dough at a time,...

Using 2 tablespoons of dough at a time, roll the dough into balls. Roll each in sanding sugar (if using).

Place the dough balls on the prepared pans,...

Place the dough balls on the prepared pans, leaving about 2 inches between the cookies. Flatten the top of each cookie slightly, adding a pinch more sanding sugar if necessary.

Bake 12 to 15 minutes, or until the...

Bake 12 to 15 minutes, or until the edges are lightly browned and the tops appear set.

Cool on the pans on a wire rack...

Cool on the pans on a wire rack for 5 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.

These Raspberry Cookies are soft, chewy, buttery, and bursting with the delicious flavors of fresh lemon and raspberries. Super quick and easy to make, everyone loves these delicious cookies!

Raspberry Lemon Cookies

butter (softened)

egg (at room temperature)

lemon

all-purpose flour

raspberries (frozen)

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.

In the bowl of a stand mixer, cream together the butter and sugar on medium power until light and fluffy (approximately 3 minutes). Reduce to low speed and add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix well, scraping down the sides of the bowl when needed.

In a separate mixing bowl, sift together the baking powder, baking soda, and flour.

With the mixer on low, slowly add the dry ingredients to the wet ingredients until just combined. Use a rubber spatula or wooden spoon and mix in the frozen raspberries (do not overmix!)

Using a cookie scoop, drop the dough onto the prepared cookie sheet (approximately 1 heaping tablespoon per cookie). The dough is extremely sticky so it is much more difficult, messy, and time-consuming to use a regular spoon, so use a scooper if you have one.

Bake for approximately 14-16 minutes or until they are no longer shiny on the top and they are just starting to turn golden brown around the edges.

Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a cooling rack to cool completely.

Buttery, crunchy Almond Shortbread Thumbprint Cookies filled with a sweet-sour raspberry jam. Super yummy!

Valentine's Day Almond Thumbprint Cookies

flour

tsp salt

tsp baking powder

g almonds

butter

g white sugar

brown sugar

tsp Vanilla Extract/sugar

tsp almond extract

raspberry jam (or any other jam,

Preheat your oven to 160°C convection oven (otherwise 180°C, or 355°F)

In a bowl, whisk together the flour, baking powder, salt, and the finely ground almonds.

In the bowl of a stand mixer, cream together the butter and sugars until pale and fluffy (about 3 minutes).

Add the egg, vanilla and almond extract. Beat until well incorporated.

Add the dry ingredients in two to three batches and incorporate well.

If the dough is too wet, add flour in 20 (or 10 g) intervals.

Form balls that weigh between 15 and 25 g, depending on how big you want your cookies. Use your thumb or any other finger (or a spoon) to make little indents.

Place the unfilled cookies on your baking pan. Pour some jam into the &#8220;caves&#8221;. Don&#8217;t add too much, but enough to actually taste the jam when baked.

Bake for 15-18 minutes until the cookies have puffed up slightly, and the edges are golden brown.

Let cool for at least 10 minutes (room temperature thumbprint cookies are the best!). Enjoy!

Bursting with fresh raspberry flavor and studded with chunks of melted dark chocolate, these Raspberry Chocolate Chunk Cookies take your classic chocolate chip cookies to a whole new level!

Raspberry Chocolate Chunk Cookies

salted butter, (softened (227 grams))

light brown sugar, (packed (150 grams))

sugar ((100 grams))

eggs

all-purpose flour ((353 grams))

chocolate

raspberries ((210 grams))

Preheat oven to 350°F.  Line a baking sheet with parchment paper and set aside.  

In the bowl of a stand mixer with a paddle attachment, beat the butter and sugars on medium speed until light and creamy, about 2-3 minutes.  

Add the eggs and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as needed.  

Add the flour, baking soda and salt and mix again on low speed until combined.  

Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much.  

Use a 2-tablespoon cookie scoop to drop balls of dough onto the parchment lined baking sheet, about 2-inches apart.  Bake for 10-12 minutes.

Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These cookies are delicious! I made two batches to dial it in. The first ones didn’t come out too well, I found that the raspberries I used were simply too large, and did not have the ability to break down during baking. They remained one large clump in the cookie, and did not have the marbling appearance of even distribution throughout the cookie and they did not brown. I used frozen berries and baked at 350. The second batch I cut the frozen raspberries into quarters and folded gently in the batter. I also increased the baking temperature to 375. These cookies came out Perfect! Everyone’s technique and oven are slightly different. I will be making several dozen of these for a baby shower, coming up and wanted to test the recipe first. It’s definitely a winner! These cookies are beautiful in appearance, and the taste is incredible!

I made these cookies.  I made one batch as recipe, and second batch I added semi sweet chocolate chips.  My family enjoyed them, but prefer the ones with no chocolate chips.  They were a hit at our Canada Day celebration.

Made these yesterday. I zested the whole lemon but only half the juice. The batter is a huge lemon punch and delicious all alone at a lemon cookie. My butter was very soft and the cookies are cakey, which I like! I added chocolate chips and they are so good!

Yummy cookie with beautiful Summer flavors. The problem some people (including me) had with the cookies falling flat could have to do with the liquid-dry balance. The lemon I used was large &amp; very juicy and so the amount of liquid probably needed balancing out with a little extra flour. I did notice my batter was not “very sticky” - that was a clue. I decided to add a bit of flour to the other half before baking, and indeed the batter became sticky and the cookies turned out more like the ones pictured. It would be great to have exact liquid measurements to solve this. Either way, they’re a delicious treat - thanks for posting!

I had the same problem with the softness of the cookie. The flavor...AMAZING!! My husband loved the lemon and raspberry combo. He even thought there was a subtle icing on them because of the wonderful lemon zing. But the next day, they were falling apart when picked up. Maybe baking them a bit longer would help?

These cookies are amazing. Than you Jessica! I ended up just quickly rolling cookie dough in a ball (1 tablespoon worth) and washed hand quickly after to avoid staining from raspberries. Mine turned out perfect!!!

To all the complainers: STOP!
💕This is a perfect recipe💕
I think frozen raspberries hold up better but no matter!
This is a clear winner!!

I’m used fresh raspberries for the recipe and they were delish

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