Raspberry Cookies arrive with a crisp, buttery edge and a bright jewel of tart raspberry at the center. This refined cookie balances delicate flake-like texture with a vivid pop of fruit, making it ideal for a tea service or an elegant dessert plate. For a low-carb take with similar floral fruit notes, see Irresistible Keto Raspberry Crumble Cookies for inspiration.
Why Make This Recipe
- Effortless Yet Elegant: Minimal steps yield a polished, bakery-style cookie.
- Minimal Ingredients: Pantry staples combine with fresh raspberries for clear, clean flavor.
- Impressive Flavor: Butter-forward base contrasts with the tart, fragrant raspberry center.
This version elevates ordinary thumbprint or jam-filled cookies by using a light, flaky shortbread base and a quick fresh raspberry compote rather than heavy jam. The result is a refined texture and a fresh, lively fruit note that feels modern and deliberate.
Ingredients
Base
- 1 cup (225 g) unsalted butter, room temperature — for pliable, creamy dough.
- 2/3 cup (130 g) granulated sugar — fine texture for even creaming.
- 1 large egg yolk, room temperature — adds richness without extra lift.
- 2 cups (250 g) all-purpose flour — sifted for a tender crumb.
- 1/4 teaspoon fine sea salt — balances sweetness.
Raspberry sauce
- 1 cup (120 g) fresh raspberries — ripe but firm.
- 2 tablespoons (25 g) sugar — adjust to taste for sweetness.
- 1 teaspoon fresh lemon juice — brightens flavor.
- 1 teaspoon cornstarch mixed with 1 teaspoon water (optional) — to thicken if needed.
Topping
- 1/4 cup (30 g) powdered sugar, for dusting — optional, for a delicate finish.
- 1 teaspoon vanilla bean paste or extract — folded into dough for aromatic depth.
How to Make Raspberry Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment and set aside. (Pro tip: warm oven produces even color; rotate sheet halfway through baking.)
- Cream the room-temperature butter and granulated sugar in a stand or hand mixer until pale and fluffy, about 2–3 minutes. Scrape down the bowl; add the egg yolk and vanilla, mixing until smooth. Texture should be silk-like.
- Fold in the sifted flour and sea salt until a soft, slightly tacky dough forms. Avoid overworking to keep a tender, flaky crumb. The dough will hold shape when pressed.
- Chill the dough for 20–30 minutes to relax the butter—this prevents spreading and keeps edges neat. (Mini-tip: shaping cold dough yields crisp edges.)
- While dough chills, make the raspberry compote: place raspberries, sugar, and lemon juice in a small saucepan over medium heat. Stir gently as berries break down and release aroma. Simmer 3–4 minutes until saucy. If too loose, whisk in cornstarch slurry and cook one minute more until glossy. Cool to lukewarm.
- Scoop tablespoon-sized balls of dough and roll between palms to smooth. Arrange on the prepared sheet about 1.5 inches apart. Using your thumb or the back of a small spoon, create a shallow well in each cookie—press gently to keep the rim intact. The indent should be smooth and even.
- Fill each well with about 1 teaspoon of the raspberry compote. A little sauce spreads to the edge and caramelizes slightly for color. (Mini-tip: reserve a few whole raspberries for garnish to add texture.)
- Bake 12–15 minutes until edges are golden and the base is set. The centers will remain glossy. Cool on the sheet 5 minutes, then transfer to a rack to finish cooling. The cookie base will crisp as it cools, while the raspberry remains tender.
How to Serve Raspberry Cookies
Serve on a white porcelain platter to highlight their color contrast. Arrange cookies with a small smear of extra compote and a sprig of finely chopped mint or lemon balm for perfume. For a trio plate, pair two cookies with a quenelle of vanilla crème fraîche and a dusting of powdered sugar. For a seasonal menu, contrast textures with a shard of almond brittle—see a complementary almond pairing in Almond Cherry Cookies for plating ideas.
How to Store Raspberry Cookies
Store cooled cookies in an airtight container at room temperature for up to 3 days; layer with parchment to prevent sticking. For longer storage, freeze unfilled cookie discs in a single layer on a tray, then transfer to a sealed bag for up to 3 months. Thaw at room temperature, then warm briefly (3–5 minutes at 300°F/150°C) to refresh crispness before filling with compote. If assembled and frozen, separate layers with parchment and reheat gently to revive texture.
Tips to Make Raspberry Cookies
- Use cold hands when shaping to prevent dough from warming and becoming sticky.
- Cook the compote just until glossy; over-reducing makes it jammy and overly sweet.
- Beat butter and sugar until fully aerated—this gives a lighter crumb without leaveners.
- For uniform cookies, weigh dough portions or use a small cookie scoop.
Variation
Elevate with toasted almond flour (replace 1/3 cup of all-purpose flour) for a nutty aroma and slightly denser crumb. Swap raspberries for blackberries or a lemon curd filling for brighter acidity. For an elegant presentation, pipe a thin ring of mascarpone around the compote to add creamy contrast.
FAQs
Can I use store-bought jam instead of fresh raspberries?
Yes. Use a high-quality seedless jam and spoon it into the wells just before baking. Expect a deeper, sweeter flavor and slightly more spread.
How long will these cookies stay crisp?
Stored properly in an airtight tin at room temperature, they stay crisp for up to 3 days. Warm them briefly to refresh the texture.
Can I make these gluten-free?
Replace all-purpose flour with an equal-weight cup-for-cup gluten-free flour blend containing xanthan gum. Chill the dough slightly longer to aid handling.
Conclusion
These Raspberry Cookies present a restrained, refined treat: a flaky, butter-forward base balanced by a lively raspberry compote. Simple technique and careful attention to texture elevate a humble cookie into something suitable for a polished dessert course or a thoughtful gift. For another classic take on this flavor, consult Raspberry Cookies – Pies and Tacos for inspiration and comparison. Share your plating ideas in the comments and on social media — how would you make this dish your own?
Print
Raspberry Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Crisp, buttery cookies filled with a vibrant raspberry center, perfect for tea service or elegant desserts.
Ingredients
- 1 cup (225 g) unsalted butter, room temperature
- 2/3 cup (130 g) granulated sugar
- 1 large egg yolk, room temperature
- 2 cups (250 g) all-purpose flour, sifted
- 1/4 teaspoon fine sea salt
- 1 cup (120 g) fresh raspberries
- 2 tablespoons (25 g) sugar (adjust to taste)
- 1 teaspoon fresh lemon juice
- 1 teaspoon cornstarch mixed with 1 teaspoon water (optional)
- 1/4 cup (30 g) powdered sugar, for dusting (optional)
- 1 teaspoon vanilla bean paste or extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Cream the butter and granulated sugar until pale and fluffy, about 2–3 minutes. Add egg yolk and vanilla, mixing until smooth.
- Fold in the sifted flour and sea salt until a soft dough forms.
- Chill the dough for 20–30 minutes.
- Prepare the raspberry compote by simmering raspberries, sugar, and lemon juice over medium heat for 3–4 minutes. If too loose, whisk in cornstarch slurry and cook one minute more.
- Scoop tablespoon-sized balls of dough, create a well in each, and fill with raspberry compote.
- Bake for 12–15 minutes until edges are golden. Cool for 5 minutes before transferring to a rack.
Notes
For crisp edges, shape dough with cold hands and chill it longer if needed. Store in airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg