Posted by & filed under Desserts, Recipes.

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So do I have any raspberry fans out there?! C’mon don’t be shy, raise your hand! Okay… if you’re raising your hand right now keep on reading. Trust me, you will thank me later!

I was playing around in the kitchen on Sunday and came up with the perfect raspberry cookies! They are delicious. Everyone was begging for more!



These cookies are combined with raspberries that have been soaking in sugar and lemon juice. Does it get any better?

raspberry cookies

Oh and can’t forget the butter… lots of butter. And there may be some cream. Shh… don’t tell!

raspberry cookies

Don’t you want to just dive right into that bowl? This picture makes me want to eat a giant bowl of raspberries! :)

raspberry cookies

Raspberry cookies

Raspberry cookies w/ cream

Ingredients

  • 2 cups raspberries
  • 1/2 cup sugar + 1 1/2 TB to put on raspberries
  • 1/2 cut lemon juiced
  • 2 cup flour
  • 2 tsp baking powder
  • 8 TB salted butter cubed - not softened
  • 2/3 cup heavy whipping cream
  • 3/4 cup powdered sugar
  • 11/2 TB milk

Instructions

  1. Combine raspberries, sugar ( only 1 1/2 TB) and lemon juice in a small bowl.
  2. Combine flour, baking powder and the rest of the sugar (1/2 cup) in a large bowl. Add small cubes of butter. Mix together with a pasty cutter or whisk. You can also combine with your hands until the mixture combines. It will be more of a crumble mix.
  3. Stir in cream and mix until combined. Then gently fold in raspberries.
  4. Line cookie sheet with parchment paper and drop dough on cookie sheet. Bake at 350 for 15 minutes or until lightly browned.
  5. Stir together powdered sugar and milk and drizzle over cooled cookies.
  6. Enjoy!
http://www.iheartnaptime.net/raspberry-cookies/

You can find these cute berry baskets at the  TomKat Studio shop.

This little miss was pretty sneaky with those raspberries. ;) A “behind the scene” shot just for fun! :)

Enjoy! 

Thanks for reading! Come back soon!

More cookie recipes you might enjoy: Best chocolate chip cookies, cinnamon chip cookies, white chocolate butterscotch cookies

Jamielyn Nye is the owner and managing editor of I Heart Nap Time. She aspires to reach women, get their creative juices flowing, and to genuinely inspire. Her unique projects have been featured on many popular websites, including: BHG, Martha Stewart, Fox, ABC, People, Parents and more. When she’s not creating . . . Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.

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38 Responses to “Raspberry cookies w/ cream”

  1. Nadine Osborne

    These look & sound really good, and don’t seem difficult to make. I like the picture of Little Miss, adds a note of humor to the deliciousness of the cookies. Thanks for sharing.

    Reply
  2. Sarah K

    Ooh, these look delicious! I don’t usually like raspberries because they’re too tart but I think the cream, the sugar, and the fact that they’re in a cookie will make them just perfect!

    Reply
  3. Beth

    You mention sugar twice in the directions but I only see it once in the ingredients list. Does the recipe require more than 1 1/2 TBS sugar?

    Reply
  4. Sally

    I LOVE raspberries! They are my favorite! I bought six containers when I was at the store the other day because they were on sale for $1 each. Sadly, they are already gone so I can’t hurry and make these delicious looking cookies right now. I guess I will have to head back to the store for more.

    Reply
  5. Marla

    I am also wondering about the sugar question that Beth asked. Also the picture looks like there is some lemon rind in the cookie also?

    Reply
  6. Sarah Carletti

    These are beautiful! I would really love if you could link up to Thursday Food Fest. I open Wed at 7 pm. I really hope to see you there! Sarah

    Reply
  7. tanya

    That is one cute picture!!! Guess the cookies went over well? These look amazing! I love the flecks of raspberries in each cookie.

    Reply
  8. Angie@Echoes of Laughter

    Hi Jamielyn,

    Those cookies look absolutely delicious! And your behind the scenes pictures of your little miss is absolutely priceless! I wish that blogging existed when my little girl was that age….she’s 16 now! Have a fab week! Angie xo

    Reply
  9. Jessica Calvarese

    I am so excited to make these! I went to the store and got everything, or so I thought. I got home and forgot the butter :( Guess they will have to wait till tomorrow! Thinking I might drizzle them with a little chocolate.

    Reply
  10. Vanilla Sandler

    I love eating berries. In fact, if I crave to eat berries I bought 2 kilos and I eat them all. Since I like eating berries, raspberry cookies are perfect for me.

    Reply
  11. Michelle L

    The pictures are beautiful, and the recipe looks and sounds delicious, but unfortunately the recipe is not written with all the information. I’m pretty sure the sugar is meant to be split- and I’m guessing it’s 1 1/2 T on the raspberries and 1/2 c in the dough. Unfortunately I didn’t realize the missing information until I’d already added the full amount of sugar to the berries and moved on to step 2. Also, the dough is more of a sweet biscuit or scone dough than a cookie dough. Even with the mistake I didn’t want to waste all those good raspberries, so am trying to bake them anyhow. No idea how this will turn out!

    Reply
  12. jessica

    me and my friend made your cookies and they didn’t turn out looking like the picture at all. they are good they just don’t really taste like cookies. they are very flat. we double checked the recipe to make sure we didn’t miss anything but we didn’t.

    Reply
  13. Chelsea

    They have just been placed in the oven.

    My only concern was it says to “fold in” the raspberries… but the dough isn’t exactly that “foldable”. So they end up getting just mixed in… and the raspberries themselves are quite watery and it ends up being more of a watered down dough. Also I ended up with more than 2 dozen, wasn’t sure what size you were making these at! We shall see how these little cookies turn out. I’m hoping for the best.

    I did add the sugar correctly though, I saw that has been an issue :)

    Reply
  14. Shelby

    Totally failed. Wish i could show the picture.. Not sure why but didnt taste very good. I used self rising. Finished Dough looked awesome but cookies were flat and Blah. Thanks anyway but i think ill try something else next time. Lol def not a baker i guess. I also used wax instead in parchment. So sad they didnt work out.

    Reply
  15. Alison

    I made these tonight and was disappointed with the outcome. 2 tsp of baking powder seemed like a lot, and I am at high altitude, so I cut back on that. Maybe that was my mistake. But the dough that formed just prior to adding raspberries was like pie crust dough – i.e. you could mold it into a ball and use it as a shot put – so there was definitely no “folding” in the raspberries. More like mashing them in with my hands. The cookies (36 of them) turned out very soft and tasted “flat” like others said, even with a sprinkling of salt just to try and fix it. I’ll continue to drool over the photos of them, but not the real things.

    Reply
    • Jamielyn

      Hi Alison! I’m sorry you didn’t get the results you wanted, I am thinking maybe your butter wasn’t soft enough. The dough is supposed to be soft with a slight crumble, but not firm like pie crust.

      Reply
  16. Debby

    These sound soooo good! I can’t wait to try them. When I got to the bottom of the recipe and saw the picture of your(?) little girl…she just made me smile! She is precious!

    Reply