These bakery-style white chocolate raspberry cookies are thick, golden, and packed with creamy white chocolate and juicy raspberries that burst as they bake
This is a recipe I am very proud of and I dedicate it to my daughter, Juliet, who loves frozen raspberries.
But getting here wasn't simple - during my trials, the raspberries added extra moisture and spread, their acidity changed the dough to an undesirable color, and I was determined to make sure they weren't too sweet.
After several rounds of testing, I finally landed on a version that keeps its height, color, and ideal chewy texture.
These cookies look beautiful and fancy, taste even better, and hold their shape just like the cookies you'd find behind a bakery glass case.
After all that testing, I'm thrilled that my family and friends love them! The customers of my little home bakery love them so much, too!
Jump to:
- Ingredients For White Chocolate Raspberry Cookies
- Secrets For Perfect White Chocolate Raspberry Cookies
- Equipment Needed To Make White Chocolate Raspberry Cookies
- Key Steps To Make White Chocolate Raspberry Cookies
- Storage
- Make Ahead Instructions
- Substitutions
- Make These White Chocolate Raspberry Cookies In Bulk For Gifting or For Sale
- Bakery-Style White Chocolate Raspberry Cookies
- Related Recipes
- subscribe to get my recipes
Ingredients For White Chocolate Raspberry Cookies
The recipe is simple and uses ingredients you probably already have at home, but each one plays an important part in creating cookies that look and taste bakery-made.
- Unsalted butter
- Light brown sugar
- White granulated sugar
- Egg + egg yolk
- Vanilla paste or extract
- All-purpose flour
- Baking powder
- Salt
- White chocolate chips
- Frozen raspberries
See recipe card for quantities.
Secrets For Perfect White Chocolate Raspberry Cookies
For the best bakery-style white chocolate raspberry cookies, a few details make all the difference.
Use light brown sugar, not dark - dark brown sugar adds too much molasses flavor and color, which takes away from the light, creamy golden hue that allows the raspberries to shine.
Stick with baking powder, not baking soda. Raspberries contain natural pigments called anthocyanins that react to the alkaline environment created by baking soda, causing the dough to turn purple or gray, and yikes! we don't want that.
When it comes to the raspberries, frozen is best. Freeze-dried berries are too dry and turn very dark in the oven, while fresh raspberries release too much liquid, turning the dough a dull grey color that spreads too much. Frozen raspberries keep their shape, color, and perfect tart pop inside the soft, golden cookie.
I like to add plenty of raspberries to balance the sweetness from the sugar and white chocolate chips. If you still find the cookies a bit too sweet for your taste, you can reduce the light brown sugar to 150 grams (¾ cup).
Equipment Needed To Make White Chocolate Raspberry Cookies
You don't need anything fancy - but having the right tools makes the process smoother and more consistent.
I love using my handheld cordless mixer to cream the butter and sugars evenly and to properly incorporate the eggs and vanilla. A cordless mixer is just so convenient. That said, mixing by hand works perfectly well too; it just takes a bit more patience and a sturdy spatula.
For measuring, I strongly recommend using a kitchen scale. It's the best way to ensure accuracy and get the same results I do.
Equipment you'll need:
- kitchen scale
- cordless mixer
- large bowl
- set of measuring cups and tablespoons
- sturdy spatula (I love everything that comes in this set)
- large cookie scoop (I used size #16)
- container for chilling the cookie dough
- baking sheet
- parchment paper
- cooling rack
- oven thermometer
Key Steps To Make White Chocolate Raspberry Cookies
Take a look at the photos below. They show how the dough should look at each stage so you can achieve similar results.
- Before adding the frozen raspberries, the dough might look a little dry. That's perfect! Add the frozen raspberries last and fold them in gently, careful not to smash them.
- For bakery-style cookies, use a large cookie scoop. I used #16 to scoop cookies that are about 100 grams each. You can also place the bowl on a scale and remove 100 gram at a time.
- Shape the cookies as tall, rough mounts (rather than smooth balls). Cover and chill in the fridge for at least 3 hours.
- Once chilled, place them in a baking sheet, leaving at least 3" all around each of them.
- When they come out of the oven, while they are still warm, use a 4 or 5" round cookie cutter to shift each cookie around to give them a perfectly round shape.
- Let the cookies cool down on the baking sheet before transferring them to a cooling rack to finish setting. Enjoy!
Check out my Cookie FAQ and Troubleshooting Guide
Before you start baking, make sure to check out my Cookie FAQ and Troubleshooting Guide, covering everything from ingredient swaps and techniques to chilling times and common baking issues. Reading this guide will help you avoid common mistakes so you can achieve the same results you see in the pictures.
Storage
Once baked, let the cookies cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days. If you want them to stay fresh longer, refrigerate for up to a week, but make sure they're well sealed to prevent drying out.
For long-term storage, freeze the baked cookies for up to 2 months. To refresh, warm them in a 325°F (165°C) oven for 5 to 7 minutes or until they're just slightly soft in the center again.
Make Ahead Instructions
You can scoop and portion the cookie dough ahead of time to make baking days easier. After shaping, cover the dough well so it doesn't dry out and refrigerate for up to 24 hours before baking. I have personally not tried refrigerating the dough longer, so I am not sure how well it holds up after 24 hours.
For longer storage, chill the portioned dough on a baking sheet for about 3 hours, then freeze it on the same sheet until firm. Once solid, transfer the dough mounts to an airtight container or freezer bag and store for up to 2 months. When ready to bake, arrange the frozen dough on a lined baking sheet and bake straight from the freezer, adding about 2 minutes to the baking time.
Storage Tip
Using a clear, sturdy, and airtight container helps keep the cookie dough from drying out or getting squished, while also letting you easily see how the dough is holding up in the fridge or freezer.
Substitutions
You can make a few swaps in this recipe, but keep in mind that even small changes will affect texture, color, and flavor.
Vegan butter and egg alternatives will work, though the cookies may spread differently and bake up with a slightly different crumb.
You can also experiment with other types of sugar, but the color, texture, and spread will change - a mix of white and light brown sugars gives the best balance for this recipe.
For the chocolate, feel free to replace the white chocolate chips with chopped white chocolate, or try milk or dark chocolate chips instead.
I don't recommend using freeze-dried or fresh raspberries, but if that's what you have, go ahead and bake them - just expect different results in both color and texture.
If you want to turn this cookie into a sourdough version, replace the egg yolk with 50 grams of active sourdough starter. Chill the dough for at least 8 hours to allow the natural fermentation to develop flavor and get a similar texture.
Make These White Chocolate Raspberry Cookies In Bulk For Gifting or For Sale
If you are paid subscriber of my Substack, Bringing Bread Back, checkout all the premium content I shared with you there, including:
-Details on where I source the ingredients from
-Advice on making and baking these in bulk for gifting or for sale
-Recommended equipment and tools with discount codes
-Packaging and labeling tips and links
-Pricing and profit calculations and considerations
Want to Save This Recipe?
Enter your email below, and I'll send the link straight to your inbox, along with The Bread Basket -a monthly recap of the recipes and tips shared lately
Bakery-Style White Chocolate Raspberry Cookies
Ingredients
- 170 grams (¾ cup) unsalted butter at 65°F (18°C)
- 200 grams (1 cup) light brown sugar
- 50 grams (¼ cup) white sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 7 milliliters (1 ½ teaspoons) vanilla extract or paste
- 300 grams (2 ½ cups) all-purpose flour
- 7 grams (1 ¾ teaspoons) baking powder
- 3 grams (½ teaspoon) fine sea salt
- 300 grams (2) white chocolate chips plus a few extra for topping
- 120 grams (1 cup) raspberries frozen
Instructions
- Cream the butter, brown sugar, and white sugar together until light and fluffy.
- Add the egg and mix until incorporated, then add the yolk and mix until incorporated.
- Add the vanilla and mix again until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until no dry flour remains. Do not overmix.
- Gently fold in the white chocolate chips and frozen raspberries using a spatula.
- Portion the dough using a large cookie scoop or weigh about 100 grams per cookie.
- Shape into rough, tall mounds rather than smooth balls.
- Cover well to prevent drying and chill in the refrigerator for at least 3 hours.
- Preheat the oven to 365°F (185°C). Line a baking sheet with parchment paper and arrange cookies, leaving at least 3 inches (8 cm) of space between them.
- Top each dough mound with extra white chocolate chips.
- Bake for 12 to 14 minutes, until edges are lightly golden.
- Remove from the oven and, while the cookies are still hot, use a 4 or 5-inch round cookie cutter to gently swirl around each cookie, tucking in any uneven edges to form a clean, round shape. The gentle motion helps shape them into perfectly round bakery-style cookies.
- Let the cookies cool on the baking sheet before transferring them to a wire rack to finish setting.
Related Recipes
Looking for other recipes like this? Try these:
subscribe to get my recipes
Join the movement Bringing Bread Back to every family table! Get recipes for homemade bread and other bakes delivered via email.
Leave a Reply