Save My kitchen smelled like a berry patch explosion when I first tried these. I had bought way too many raspberries at the farmers market, convinced I would make something elegant, but ended up just wanting comfort food. These cookies happened by happy accident when I couldn't decide between making sugar cookies or using up the berries. Now they are the most requested treat in my house.
Last summer I made three batches in one week because my niece kept eating them before they could even cool completely. She would hover by the oven, watching for that perfect moment when the edges just started to turn golden. Now whenever she visits, the first question out of her mouth is whether the raspberry cookies are ready yet.
Ingredients
- Unsalted butter: softened to room temperature helps create that perfectly fluffy crumb we want
- Granulated and brown sugar: the combination gives us crisp edges and a soft chewy center
- Eggs: room temperature eggs incorporate better into the dough for consistent texture
- Vanilla extract: pure vanilla makes all the difference in baked goods
- All-purpose flour: the structure that holds everything together
- Cornstarch: the secret ingredient for extra softness and chewiness
- Baking powder and baking soda: work together for the perfect rise and spread
- Salt: balances the sweetness and makes all flavors pop
- Fresh raspberries: gently washed and completely patted dry to prevent excess moisture
- Granulated sugar: for rolling and that sparkly finish
- Freeze-dried raspberries: crushed and mixed with sugar for an extra raspberry punch
Instructions
- Prepare your baking space:
- Preheat oven to 350°F and line two baking sheets with parchment paper or silicone mats for easy cleanup
- Mix the dry ingredients:
- Whisk together flour, cornstarch, baking powder, baking soda, and salt in a medium bowl until well combined
- Cream the butter and sugars:
- Beat softened butter with both sugars on medium speed for 3 to 4 minutes until the mixture looks pale and fluffy
- Add the eggs and vanilla:
- Reduce mixer speed to low and add eggs one at a time, then mix in the vanilla until everything is incorporated
- Combine wet and dry:
- Gradually add the flour mixture on low speed, mixing just until no dry streaks remain
- Fold in the berries:
- Gently fold fresh raspberries by hand, being careful not to crush them completely
- Make the coating:
- Mix granulated sugar with crushed freeze-dried raspberries in a small bowl for rolling
- Shape and coat:
- Scoop 1.5 tablespoon portions of dough, roll into smooth balls, and coat in the sugar mixture
- Bake to perfection:
- Place cookies 2 inches apart on baking sheets and bake for 10 to 12 minutes until edges are set but centers look slightly underbaked
- Cool completely:
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool
Save These became my go-to contribution for every potluck and office party after my coworker literally begged for the recipe. People always assume they are from a fancy bakery, which makes me laugh because they are so simple to make. There is something so satisfying about seeing someone's face light up when they bite into that first raspberry.
Making Ahead and Storage
I love that you can freeze the scooped dough balls for up to 3 months and bake fresh cookies whenever the craving strikes. Just add an extra minute or two to the baking time if baking from frozen. Already baked cookies stay fresh at room temperature for about 4 days, though they rarely last that long in my experience.
Raspberry Swirl Variation
Sometimes I swirl a tiny bit of raspberry jam into each dough ball before rolling them in sugar. It creates these gorgeous raspberry ribbons throughout the cookie and adds an extra punch of fruity flavor. Just be careful not to add too much jam or the dough can become sticky and hard to handle.
Seasonal Berry Substitutions
When raspberries are out of season or too expensive, I have had great success substituting chopped fresh strawberries or blueberries. The freeze-dried raspberry coating works beautifully with any fresh berry, though I adjust the coating to match whatever fresh fruit I am using. Blackberries make these feel extra fancy.
- Always taste your berries before adding them so you know how sweet they are
- If using frozen berries, do not thaw them first or they will bleed into the dough
- Chop larger berries into pieces about the same size as raspberries for even distribution
Save I hope these bring as much joy to your kitchen as they have to mine. There is something magical about biting into a warm, chewy cookie with fresh berries bursting inside.
Cooking Guide
- → Is it necessary to chill the dough?
While not strictly required, chilling the dough for at least 30 minutes before baking helps the cookies maintain their shape better and can enhance the overall flavor and texture.
- → Can I use frozen raspberries or a different berry?
Fresh raspberries are recommended for best results. If using frozen, ensure they are thoroughly patted dry to prevent excess moisture. You can also use ¾ cup crushed freeze-dried raspberries mixed directly into the dough if fresh are too delicate or unavailable.
- → How should I store these cookies?
Store them in an airtight container at room temperature for up to 4 days. For longer storage, they can be frozen for up to 3 months.
- → Why is it important not to overmix the dough?
Overmixing can develop the gluten too much, leading to tougher, less tender cookies. Mix until just combined for a soft, pillowy texture.
- → What is the purpose of cornstarch in this mixture?
Cornstarch contributes to the tender, soft, and chewy texture of the cookies by inhibiting gluten development and making them slightly more delicate.