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I love raspberry cookies. The bright, tangy flavor of raspberries paired with sweet dough makes for such a happy bite. If you enjoy baking with fruit, you’re in the right place today. I have gathered some of my favorite raspberry cookie recipes for you.

These easy recipes showcase raspberries in many delicious ways, from classic thumbprints to fun cheesecake-stuffed treats. I know you’ll find a new favorite here to bake for friends, family, or just for yourself!

Jump to Recipe:

• 1. Raspberry Almond Chocolate Chip Cookies
• 2. Raspberry Almond Linzer Cookies
• 3. Raspberry Almond Snowball Cookies
• 4. Raspberry And Hazelnut Thumbprint Cookies
• 5. Raspberry Cheesecake Cookie Cups
• 6. Raspberry Cheesecake Stuffed Cookies
• 7. Raspberry Cheesecake Thumbprint Cookies
• 8. Raspberry Coconut Macaroons Cookies
• 9. Raspberry Drizzle Shortbread Cookies
• 10. Raspberry Meringue Cookies
• 11. Raspberry Pretzel Cookies

Raspberry Almond Chocolate Chip Cookies

These cookies offer a great mix of sweet chocolate, nutty almond, and tart raspberry. They are soft and chewy, a perfect treat for any time of day.

Key Ingredients & Tips for Raspberry Chocolate Chip Cookies

• Almond Extract: Use a good quality almond extract for the best flavor. It really makes the almond notes pop.
• Frozen Raspberries: If using frozen raspberries, toss them in a little flour before adding to the dough. This helps prevent them from making the dough too wet.

What You Need for Raspberry Almond Chocolate Chip Cookies

• All-purpose flour
• Granulated sugar
• Unsalted butter
• Eggs
• Baking soda
• Salt
• Almond extract
• Chocolate chips
• Fresh raspberries

⏱️ Time: 30 minutes🍽️ Yields: 24 cookies

How to Make Raspberry Almond Chocolate Chip Cookies

Step 1: Mix Dough

In a large bowl, cream together butter and sugars until light. Beat in eggs and almond extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet, mixing until just combined.

Step 2: Add Mix-ins and Bake

Gently fold in chocolate chips and fresh raspberries. Drop spoonfuls of dough onto baking sheets lined with parchment paper. Bake at 375°F (190°C) for 10-12 minutes, or until edges are golden.

📝 Final Note

Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack. This helps them set and prevents crumbling.

Raspberry Almond Linzer Cookies

These beautiful Linzer cookies feature delicate almond shortbread filled with sweet raspberry jam. They are pretty to look at and even better to eat, perfect for special occasions.

Key Ingredients & Tips for Linzer Raspberry Cookies

• Almond Flour: Using fine almond flour helps create a very tender cookie texture. Don’t use almond meal, which is coarser.
• Chill Dough Well: Chilling the dough thoroughly before rolling and cutting prevents the cookies from spreading too much in the oven.

What You Need for Raspberry Almond Linzer Cookies

• All-purpose flour
• Almond flour
• Powdered sugar
• Unsalted butter
• Egg yolk
• Vanilla extract
• Raspberry jam

⏱️ Time: 50 minutes🍽️ Yields: 18 sandwich cookies

How to Make Raspberry Almond Linzer Cookies

Step 1: Prepare Dough

Beat softened butter with powdered sugar until fluffy. Add egg yolk and vanilla extract. Slowly add sifted flours until a soft dough forms. Wrap and chill the dough for at least 30 minutes.

Step 2: Cut and Bake Cookies

Roll out chilled dough on a lightly floured surface. Cut out shapes using Linzer cookie cutters, making sure half have a center cut-out. Bake at 350°F (175°C) for 8-10 minutes until lightly golden.

Step 3: Assemble

Once cooled, dust the tops of the cut-out cookies with powdered sugar. Spread raspberry jam on the flat side of the whole cookies and carefully press a powdered sugar-dusted cookie on top.

📝 Final Note

These cookies taste even better the next day once the jam has softened the cookie slightly. Store them in an airtight container at room temperature.

Raspberry Almond Snowball Cookies

These delicate snowball cookies are melt-in-your-mouth tender with a subtle almond flavor and a surprise burst of raspberry. They are simple to make and always a crowd-pleaser.

Key Ingredients & Tips for Raspberry Snowball Cookies

• Powdered Sugar Coating: Roll the warm cookies in powdered sugar immediately after baking, then again once cooled. This gives them a nice thick coating.
• Mini Raspberries: Use very small pieces of fresh raspberry or small dried raspberry bits inside the dough so they don’t break the cookie apart.

What You Need for Raspberry Almond Snowball Cookies

• All-purpose flour
• Unsalted butter
• Powdered sugar
• Almond extract
• Finely chopped almonds
• Small fresh raspberries

⏱️ Time: 40 minutes🍽️ Yields: 36 cookies

How to Make Raspberry Almond Snowball Cookies

Step 1: Make Dough

Cream butter with powdered sugar until smooth. Add almond extract, then gradually mix in flour and finely chopped almonds until a soft dough forms. Gently fold in very small pieces of fresh raspberry.

Step 2: Shape and Bake

Roll the dough into small, 1-inch balls. Place them on a baking sheet lined with parchment paper. Bake at 325°F (160°C) for 12-15 minutes, until they are set but not browned.

Step 3: Roll in Sugar

While the cookies are still warm, roll them in powdered sugar. Let them cool completely, then roll them in powdered sugar a second time for a beautiful “snowy” finish.

📝 Final Note

For a stronger raspberry flavor, you can add a tiny bit of raspberry extract to the dough if you have it.

Raspberry And Hazelnut Thumbprint Cookies

These thumbprint cookies bring together the rich, earthy taste of hazelnut with bright raspberry jam. They are a classic cookie with a wonderful combination of flavors and textures.

Key Ingredients & Tips for Raspberry Hazelnut Cookies

• Hazelnut Meal: Toast your hazelnuts lightly before grinding them into a meal for a deeper, more robust flavor.
• Prevent Jam Spreading: Fill the thumbprints with jam about halfway through baking, or after baking, to keep the jam from bubbling over.

What You Need for Raspberry And Hazelnut Thumbprint Cookies

• All-purpose flour
• Hazelnut meal
• Unsalted butter
• Granulated sugar
• Egg yolk
• Vanilla extract
• Raspberry jam

⏱️ Time: 45 minutes🍽️ Yields: 2 dozen cookies

How to Make Raspberry And Hazelnut Thumbprint Cookies

Step 1: Prepare Dough

Cream butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Gradually add the flour and hazelnut meal, mixing until a soft dough forms. Chill dough for 20 minutes.

Step 2: Shape and Bake

Roll dough into small balls. Place on a baking sheet and use your thumb or the back of a spoon to make an indentation in the center of each ball. Fill each indentation with raspberry jam.

Step 3: Bake and Cool

Bake at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

📝 Final Note

If the jam seems too thick, you can warm it gently in the microwave for a few seconds to make it easier to spoon into the cookie centers.

Raspberry Cheesecake Cookie Cups

These cookie cups are like mini cheesecakes with a soft cookie crust and a creamy, fruity filling. They are easy to make and look very elegant for any gathering.

Key Ingredients & Tips for Raspberry Cheesecake Cookie Cups

• Cream Cheese: Make sure your cream cheese is softened to room temperature for a smooth, lump-free filling.
• Muffin Tin Preparation: Grease your muffin tin well, or use paper liners, to ensure easy removal of the cookie cups.

What You Need for Raspberry Cheesecake Cookie Cups

• Sugar cookie dough (store-bought or homemade)
• Cream cheese
• Granulated sugar
• Egg
• Vanilla extract
• Raspberry pie filling or jam
• Fresh raspberries for garnish

⏱️ Time: 40 minutes🍽️ Yields: 12 cookie cups

How to Make Raspberry Cheesecake Cookie Cups

Step 1: Prep Cookie Cups

Press sugar cookie dough into the bottom and up the sides of a greased mini muffin tin, forming small cups. Partially bake the cookie cups for 5-7 minutes.

Step 2: Make Cheesecake Filling

While the cookie cups are baking, beat softened cream cheese with sugar until smooth. Mix in the egg and vanilla extract. Spoon the cheesecake mixture into the partially baked cookie cups.

Step 3: Bake and Finish

Return to the oven and bake for another 10-15 minutes, or until the cheesecake is set. Top each warm cookie cup with a spoonful of raspberry pie filling or jam, and garnish with a fresh raspberry if you like.

📝 Final Note

These taste best chilled, so let them cool completely and then refrigerate for at least an hour before serving.

Raspberry Cheesecake Stuffed Cookies

Imagine a soft, chewy cookie with a surprise creamy raspberry cheesecake center. These stuffed cookies are a delightful treat that combine two favorite desserts into one.

Key Ingredients & Tips for Raspberry Stuffed Cookies

• Chill the Filling: Freeze the cheesecake filling balls for at least 30 minutes before stuffing them into the cookie dough. This prevents them from melting too quickly during baking.
• Seal the Dough: Make sure the cookie dough fully encloses the cheesecake filling to prevent any leakage while baking.

What You Need for Raspberry Cheesecake Stuffed Cookies

• All-purpose flour
• Unsalted butter
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• Cream cheese
• Powdered sugar
• Raspberry jam or puree

⏱️ Time: 50 minutes🍽️ Yields: 18 cookies

How to Make Raspberry Cheesecake Stuffed Cookies

Step 1: Make Cheesecake Filling

Beat cream cheese with powdered sugar and raspberry jam until smooth. Drop small spoonfuls onto a parchment-lined plate and freeze until firm, about 30 minutes.

Step 2: Prepare Cookie Dough

Cream together butter, granulated sugar, and brown sugar. Beat in the egg and vanilla. Gradually mix in flour, stirring until a soft cookie dough forms.

Step 3: Stuff and Bake

Take a scoop of cookie dough, flatten it, place a frozen cheesecake ball in the center, and wrap the dough around it, sealing completely. Bake at 375°F (190°C) for 12-15 minutes until golden brown.

📝 Final Note

Let these cookies cool on the baking sheet for a few minutes before moving. The filling will be very hot and soft right out of the oven.

Raspberry Cheesecake Thumbprint Cookies

These thumbprint cookies are filled with a creamy, rich cheesecake center and topped with vibrant raspberry jam. They are a beautiful and delicious twist on a classic favorite.

Key Ingredients & Tips for Raspberry Cheesecake Thumbprints

• Use a Small Spoon: A small spoon or even your pinky finger works best for making the thumbprint indentations without cracking the cookie dough too much.
• Cool Before Filling: Allow the cookies to cool completely before adding the cheesecake filling to ensure it sets properly and doesn’t melt.

What You Need for Raspberry Cheesecake Thumbprint Cookies

• All-purpose flour
• Unsalted butter
• Granulated sugar
• Egg yolk
• Vanilla extract
• Cream cheese
• Powdered sugar
• Raspberry jam

⏱️ Time: 40 minutes🍽️ Yields: 24 cookies

How to Make Raspberry Cheesecake Thumbprint Cookies

Step 1: Prepare Cookie Dough

Cream butter and sugar until light. Beat in egg yolk and vanilla extract. Gradually add flour and mix until a soft dough forms. Roll dough into small balls and place on a baking sheet.

Step 2: Bake Cookies

Make an indentation in the center of each cookie ball with your thumb. Bake at 350°F (175°C) for 10-12 minutes until edges are lightly golden. Let cool completely.

Step 3: Fill and Finish

Beat cream cheese with powdered sugar and a touch of vanilla for the filling. Spoon this mixture into each cooled cookie indentation. Top with a dollop of raspberry jam.

📝 Final Note

These cookies are best stored in the refrigerator due to the cream cheese filling.

Raspberry Coconut Macaroons Cookies

These macaroons are wonderfully chewy with a tropical coconut flavor and a bright raspberry zing. They are naturally gluten-free and very simple to make for a sweet treat.

Key Ingredients & Tips for Raspberry Coconut Macaroons

• Shredded Coconut: Use unsweetened shredded coconut for better control over the sweetness. If using sweetened, reduce the sugar slightly.
• Prevent Sticking: Line your baking sheet with parchment paper to prevent the sticky macaroons from sticking to the pan.

What You Need for Raspberry Coconut Macaroons Cookies

• Shredded coconut
• Sweetened condensed milk
• Vanilla extract
• Egg whites
• Pinch of salt
• Fresh raspberries or raspberry jam

⏱️ Time: 35 minutes🍽️ Yields: 20 macaroons

How to Make Raspberry Coconut Macaroons Cookies

Step 1: Mix Ingredients

In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. In a separate bowl, whip egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the coconut mixture.

Step 2: Shape and Bake

Drop spoonfuls of the mixture onto a parchment-lined baking sheet. Make a small indentation in the center of each macaroon and fill with a tiny piece of fresh raspberry or a drop of jam. Bake at 325°F (160°C) for 20-25 minutes, until golden brown.

📝 Final Note

Let macaroons cool completely on the baking sheet before moving them; they firm up as they cool.

Raspberry Drizzle Shortbread Cookies

These shortbread cookies are buttery and crumbly, made even better with a sweet and tart raspberry drizzle. They are a simple yet elegant treat that melts in your mouth.

Key Ingredients & Tips for Raspberry Shortbread Cookies

• High-Quality Butter: Since shortbread has so few ingredients, using high-quality butter will make a big difference in the flavor.
• Raspberry Puree: For a smooth drizzle, strain your raspberry puree to remove seeds before mixing with powdered sugar.

What You Need for Raspberry Drizzle Shortbread Cookies

• All-purpose flour
• Unsalted butter
• Granulated sugar
• Pinch of salt
• Powdered sugar
• Fresh raspberries (for puree)
• Lemon juice (optional, for drizzle)

⏱️ Time: 40 minutes🍽️ Yields: 24 cookies

How to Make Raspberry Drizzle Shortbread Cookies

Step 1: Make Shortbread Dough

Cream softened butter with granulated sugar until light. Add flour and salt, mixing until the dough comes together. Press the dough into an even layer in a square pan or roll it out and cut into desired shapes.

Step 2: Bake Shortbread

Bake at 325°F (160°C) for 20-25 minutes, until lightly golden at the edges. While warm, cut into squares or rectangles. Let cool completely on a wire rack.

Step 3: Prepare Raspberry Drizzle

Puree fresh raspberries and strain to remove seeds. Mix the raspberry puree with powdered sugar and a tiny bit of lemon juice until you have a smooth, drizzly icing. Drizzle over cooled shortbread cookies.

📝 Final Note

Allow the raspberry drizzle to set completely before stacking or storing the cookies to prevent sticking.

Raspberry Meringue Cookies

Light, airy, and crisp, these raspberry meringue cookies melt in your mouth and leave you with a sweet raspberry finish. They are a delicate and beautiful dessert.

Key Ingredients & Tips for Raspberry Meringue Cookies

• Clean Bowl: Make sure your mixing bowl and whisk are perfectly clean and grease-free. Any fat can prevent egg whites from whipping properly.
• Low and Slow Baking: Meringues bake at a very low temperature for a longer time, and then dry in the oven. Do not rush this process for the best texture.

What You Need for Raspberry Meringue Cookies

• Egg whites
• Granulated sugar
• Cream of tartar (optional, helps stabilize)
• Vanilla extract
• Freeze-dried raspberries, crushed

⏱️ Time: 2 hours 15 minutes🍽️ Yields: 3 dozen cookies

How to Make Raspberry Meringue Cookies

Step 1: Whip Egg Whites

In a clean bowl, beat egg whites with cream of tartar (if using) until soft peaks form. Gradually add granulated sugar, a tablespoon at a time, continuing to beat until stiff, glossy peaks form and the sugar is dissolved. Fold in vanilla extract and crushed freeze-dried raspberries.

Step 2: Pipe and Bake

Spoon or pipe the meringue mixture onto a parchment-lined baking sheet. Bake at 200°F (95°C) for 1 hour and 30 minutes. Turn off the oven and leave the meringues inside for another 30 minutes to 1 hour to dry completely.

📝 Final Note

Store meringues in an airtight container at room temperature. Humidity is their enemy, so keep them away from moisture.

Raspberry Pretzel Cookies

These cookies offer a fun contrast of sweet, salty, and tart flavors with a delightful crunch. The pretzels add a unique texture that makes these cookies really stand out.

Key Ingredients & Tips for Raspberry Pretzel Cookies

• Crushed Pretzels: Lightly crush your pretzels; you want pieces, not dust, for that great textural contrast in the cookie.
• Raspberry Preservation: Use freeze-dried raspberries or very well-drained fresh raspberries to keep the dough from getting too wet.

What You Need for Raspberry Pretzel Cookies

• All-purpose flour
• Unsalted butter
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• Baking soda
• Crushed pretzels
• Fresh raspberries (small pieces)
• White chocolate chips (optional)

⏱️ Time: 35 minutes🍽️ Yields: 20 cookies

How to Make Raspberry Pretzel Cookies

Step 1: Make Cookie Dough

Cream butter with granulated and brown sugars until fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together flour and baking soda. Gradually add dry ingredients to wet, mixing until just combined.

Step 2: Add Mix-ins and Bake

Fold in the crushed pretzels, small pieces of fresh raspberry, and white chocolate chips (if using). Drop spoonfuls of dough onto a parchment-lined baking sheet. Bake at 375°F (190°C) for 10-12 minutes, or until the edges are golden.

📝 Final Note

For a more pronounced salty crunch, you can press a few extra pretzel pieces onto the tops of the cookie dough balls before baking.