Dessert

Vanilla Raspberry Cookies Recipe

ByRafael Mansero February 7, 2026February 7, 2026

Introduction

These Vanilla Raspberry Cookies combine bright, tart raspberries with a rich vanilla-infused dough for a delightful treat. Soft and slightly chewy, they’re perfect for a cozy afternoon snack or sharing with friends. You’ll love how the fresh fruit bursts through every bite.

A stack of three thick, soft cookies with rough textured surfaces, each filled with bright red raspberry pieces and white chunks of white chocolate. The cookies are pale golden with some slightly darker edges, showing a chewy and slightly crumbly texture. The stack is placed on a light wooden surface with a woman's hand holding the top cookie, partially biting into it to show the gooey inside and melted chocolate. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup white sugar (133g)
1/2 cup light brown sugar (100g)
3/4 cup butter, melted (168g)
1 whole egg
1 egg yolk
2 cups all-purpose flour (276g)
1 tbsp vanilla extract
3/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
3/4 cup frozen raspberries (90g)

Instructions

Step 1: Preheat your oven to 350℉ (175℃) and line a baking sheet with parchment paper or a silicone mat.
Step 2: In a large bowl, whisk together the white sugar, light brown sugar, and melted butter until smooth and combined.
Step 3: Add the whole egg and egg yolk, then whisk again until fully incorporated. Stir in the vanilla extract.
Step 4: Add the flour, salt, baking soda, and baking powder to the wet ingredients. Gently fold them in with a spatula until just combined—do not overmix.
Step 5: Carefully fold in the frozen raspberries, stirring gently to avoid breaking them too much.
Step 6: Use a 1.5-inch cookie scoop or spoon about 1.5 tablespoons of dough per cookie onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow spreading.
Step 7: Bake for 15 to 18 minutes, or until the cookie edges and bottoms are golden and set. The centers might still look soft but will firm up as they cool.
Step 8: Let the cookies cool on the baking sheet for 10 to 15 minutes before transferring them to a wire rack to cool completely.
Step 9: Enjoy your freshly baked vanilla raspberry cookies with a glass of milk or your favorite cup of tea.

Tips & Variations

For added texture, fold in chopped white chocolate or slivered almonds along with the raspberries.
Use fresh raspberries if available, but add them gently and bake slightly less if they are very juicy.
To keep raspberries from sinking, toss them in a little flour before folding into the dough.
If you prefer a stronger vanilla flavor, increase the vanilla extract to 1 ½ tablespoons.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator up to one week or freeze for up to 2 months. Reheat briefly in a microwave or warm oven to soften before serving.

How to Serve

A close-up view of five round cookies with a soft, slightly crinkled golden brown surface, each featuring bright red raspberry swirls and chunks embedded within the dough. The cookies have a subtle sugar crystal topping that adds a light sparkle to their tops. The texture looks soft and chewy with some areas showing the smooth, melted raspberry filling contrasted against the grainy cookie dough. They are laid out on a light beige parchment paper over a white marbled surface, spaced apart to show the irregular, natural shape of each cookie. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, you can substitute fresh raspberries. Be gentle when folding them into the dough to prevent too much juice from making the batter wet. You may also want to slightly reduce baking time.

Why should I avoid overmixing the dough?

Overmixing develops gluten in the flour, which can lead to tougher cookies. Mixing just until combined keeps the texture tender and soft, especially important when using delicate fruit like raspberries.