Looking for a cookie recipe that’s soft, fruity, and irresistible? These Soft Raspberry Cream Cookies combine the tartness of fresh raspberries with a creamy, melt-in-your-mouth cookie base for a treat that’s as beautiful as it is delicious. With just a few simple ingredients, you can whip up a batch that’s perfect for birthdays, tea parties, or cozy family gatherings.
Fun fact: raspberries aren’t just delicious—they’re rich in vitamins, fiber, and antioxidants. Adding them to cookies doesn’t just bring vibrant flavor and color; it also adds a touch of wholesome goodness to your dessert!
What Are Soft Raspberry Cream Cookies?
Soft Raspberry Cream Cookies are tender, pillowy cookies made with fresh raspberries folded into a buttery dough and finished with a sweet drizzle of cream frosting. The balance of tart berries and smooth sweetness makes every bite a little taste of heaven.
Think of them as the softer, fruitier cousin of sugar cookies—perfect for anyone who loves fruity desserts but still craves that classic cookie comfort.
Why You’ll Love This Recipe
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Soft & Creamy Texture – These cookies practically melt in your mouth.
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Fresh Raspberry Flavor – A juicy burst of tartness in every bite.
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Easy to Make – Simple ingredients, quick prep, and beginner-friendly.
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Versatile – Great for holidays, brunches, or everyday snacking.
If you’ve loved classics like Lemon Sugar Cookies or Strawberry Shortcake, these raspberry cookies will quickly become a favorite.
Ingredients for Soft Raspberry Cream Cookies
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1 cup butter – softened
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1 cup granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup fresh raspberries – gently mashed
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1 cup powdered sugar – for frosting
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2 tablespoons milk – for frosting
How to Make Soft Raspberry Cream Cookies
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Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
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Cream butter and sugar until light and fluffy.
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Add eggs and vanilla, beating until smooth.
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Mix dry ingredients (flour, baking powder, salt) in a separate bowl, then gradually combine with wet ingredients.
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Fold in raspberries gently to avoid crushing them too much.
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Scoop and bake cookies (2 inches apart) for 10–12 minutes or until edges are lightly golden.
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Cool and frost with a simple glaze of powdered sugar + milk.
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Serve & enjoy while soft and fresh!
Serving Ideas
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With a cup of tea or coffee for a cozy afternoon.
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Alongside vanilla ice cream or raspberry sorbet for a fruity dessert.
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On a holiday cookie tray for a pop of color and flavor.
Tips for the Best Raspberry Cookies
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Use fresh raspberries for the best flavor and texture.
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Don’t overmix the dough—keep it light and tender.
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Chill the dough for 30 minutes if it feels too soft.
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Try flavor twists by adding lemon zest or almond extract.
Storing & Freezing
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Store cookies in an airtight container at room temperature for up to 5 days.
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Freeze baked cookies (unfrosted) for up to 3 months. Thaw at room temp, then glaze before serving.
Soft Raspberry Cream Cookies
Ingredients
For the Cookies
- 1 cup butter, softened Use unsalted butter for best results.
- 1 cup granulated sugar
- 2 large eggs Room temperature eggs work best.
- 2 teaspoons vanilla extract Pure vanilla extract is recommended.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries, gently mashed Roughly mashed for even distribution.
For the Frosting
- 1 cup powdered sugar
- 2 tablespoons milk Adjust consistency as necessary.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
Mixing
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until well combined.
Baking
- Gently fold in the mashed raspberries until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheets, spaced about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack.
Frosting
- While the cookies cool, whisk together the powdered sugar and milk to create a smooth frosting.
- Once the cookies are cool, drizzle or spread the frosting on top.
Serving
- Serve immediately and enjoy!
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