If you’re like me, you adore the bright, sweet taste of raspberries in your baking. They add such a lovely color and flavor to any dessert, especially cookies. Today, I’m sharing three fantastic raspberry cookie recipes that I think you’ll really enjoy making and eating.
Whether you prefer a classic buttery shortbread, a beautiful jam-filled cookie, or a healthier option, this collection of raspberry treats has something for everyone. Get ready to bake some delightful raspberry cookies with me!
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Bright Lemon Raspberry Shortbread Cookies Recipe
These shortbread cookies are simple to make and packed with zesty lemon and sweet raspberry flavor. They have a tender, buttery texture that melts in your mouth with every bite.
Key Ingredients & Tips for Shortbread
- Cold Butter: Using cold, cubed butter is key for tender, crumbly shortbread. It helps the dough stay firm and creates a wonderful texture.
- Fresh Lemon Zest: Don’t skip the zest! It gives a bright, aromatic lemon flavor that pairs perfectly with the sweet raspberries.
What You Need for Lemon Raspberry Cookies
- 1 cup unsalted butter, cold and cubed
- ½ cup powdered sugar
- 2 cups all-purpose flour
- Zest of 1 large lemon
- ¼ cup fresh raspberries, gently mashed
⏱️ Time: 45 minutes🍽️ Yields: 24 cookies
How to Make Lemon Raspberry Shortbread
Step 1: Mix Dough Base
Preheat your oven to 325°F (160°C). In a large bowl, combine the cold, cubed butter and powdered sugar. Beat with an electric mixer until just combined and creamy, but do not overmix.
Step 2: Add Flavors and Shape
Gradually add the flour to the butter mixture, mixing until a soft dough forms. Gently fold in the lemon zest and mashed raspberries. Press the dough evenly into an 8×8 inch square baking pan.
Step 3: Bake and Cool
Bake for 25-30 minutes, or until the edges are lightly golden. Let the shortbread cool completely in the pan before cutting into squares or rectangles.
📝 Final Note
For easy cutting, you can score the shortbread while it’s still warm, then cut fully once cooled. Store in an airtight container at room temperature for up to 5 days.
Classic Linzer Raspberry Cookies You’ll Love
These elegant cookies are a beautiful addition to any occasion, featuring delicate almond-flavored shortbread and a vibrant raspberry jam filling. The peek-through center shows off the pretty jam, making them as lovely to look at as they are to eat.
Key Ingredients & Tips for Linzer Cookies
- Almond Flour: A bit of almond flour gives these cookies a delicate, nutty flavor and a tender crumb. It makes a big difference in the taste and texture.
- Good Quality Raspberry Jam: Since the jam is a star, choose one you really enjoy. A slightly tart jam can balance the sweet cookie nicely.
What You Need for Linzer Raspberry Cookies
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup almond flour
- ½ teaspoon baking powder
- Pinch of salt
- ½ cup raspberry jam
- Powdered sugar for dusting
⏱️ Time: 1 hour 15 minutes (plus chilling)🍽️ Yields: 18-24 cookies
How to Make Linzer Raspberry Cookies
Step 1: Make and Chill Dough
In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolk and vanilla extract. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Divide the dough in half, flatten each half into a disc, wrap in plastic, and chill for at least 30 minutes.
Step 2: Cut and Bake Cookies
Preheat oven to 350°F (175°C). On a lightly floured surface, roll out one disc of dough to about ¼ inch thick. Use a 2-inch round cookie cutter to cut out shapes. For half of the rounds, use a smaller cutter (like a star or circle) to cut out the centers. Place cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are just golden. Let cool on a wire rack.
Step 3: Assemble Cookies
Once cooled, dust the top halves (with the cut-out centers) with powdered sugar. Spread a small amount of raspberry jam on the bottom halves. Place a dusted top half over each jam-covered bottom half to create a sandwich cookie.
📝 Final Note
These cookies taste even better the next day as the jam softens the cookie slightly. Store them in an airtight container at room temperature.
Healthy Paleo Raspberry Cookies Recipe
If you’re looking for a treat that fits a paleo lifestyle, these raspberry cookies are perfect. They are made with wholesome ingredients and still deliver a wonderfully soft texture and bright fruit flavor.
These are a simple, delicious option for a healthier snack you can feel good about enjoying.
Key Ingredients & Tips for Paleo Baking
- Almond Flour Base: Using almond flour instead of grain-based flours keeps these cookies paleo-friendly and gives them a lovely, tender texture.
- Fresh Raspberries: While frozen can work, fresh raspberries tend to hold their shape better and offer the best burst of flavor in these cookies.
What You Need for Paleo Raspberry Cookies
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup coconut oil, melted
- ¼ cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries
⏱️ Time: 35 minutes🍽️ Yields: 16 cookies
How to Make Paleo Raspberry Cookies
Step 1: Mix Dry Ingredients
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
Step 2: Combine Wet and Dry
In a separate bowl, whisk together the melted coconut oil, maple syrup (or honey), egg, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
Step 3: Add Raspberries and Bake
Gently fold in the fresh raspberries. Drop spoonfuls of dough onto the prepared baking sheet, flattening them slightly. Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
📝 Final Note
These paleo raspberry cookies are best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.