Raspberry cookies w/ cream


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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!

raspberry cookies

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

Making this recipe? Don't forget to rate the recipe below and tag #iheartnaptime on Instagram. Thank you! XO
raspberry cookies

Raspberry cookies w/ cream

Course: Dessert
Cuisine: American
Keyword: Raspberry cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24
Calories: 132 kcal
Author: Jamielyn

Raspberry cookies w/ cream - The PERFECT raspberry cookie recipe! 



  • 2 cups raspberries
  • 1/2 cup sugar (+ 1 1/2 tbsp to put on raspberries)
  • 1/2 lemon (juiced)
  • 2 cups flour
  • 2 tsp baking powder
  • 8 tbsp salted butter (cubed, not softened)
  • 2/3 cup heavy whipping cream
  • 3/4 cup powdered sugar
  • 1 1/2 tbsp milk


  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. Enjoy!

Nutrition Facts
Raspberry cookies w/ cream
Amount Per Serving
Calories 132 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 19mg 6%
Sodium 37mg 2%
Potassium 76mg 2%
Total Carbohydrates 17g 6%
Sugars 8g
Protein 1g 2%
Vitamin A 4.4%
Vitamin C 4.7%
Calcium 3%
Iron 3.4%
* Percent Daily Values are based on a 2000 calorie diet.

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! :)


Thanks for reading! Come back soon!

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

more by Jamielyn »

Jamielyn Nye

of I Heart Naptime

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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46 comments on “Raspberry cookies w/ cream”

  1. Raspberries are my favorite! Can’t wait to try these cookies!

  2. Nadine Osborne Reply

    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.

  3. 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!

  4. Oh girl!! Those look amazing!! I’m totally going to have to make them :)

  5. Raspberries are my favorite! I have to try these.

  6. Hmmm looks delicious! Perfect for my boyfriend who loves raspberry. :)

  7. 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?

  8. 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.

  9. oh my goodness…those look yummilicious! Thanks for sharing!

  10. 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?

  11. Wow..what lovely cookies and clicks! Love it that these are egg free too…

  12. Sarah Carletti Reply

    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

  13. MMMM I pinned these and love the pic of your lil girl she is so adorable

  14. oh my, those looks delicious!

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

  16. LOVE raspberries!! Cannot wait to try this recipe! Thanks so much for sharing :)

  17. These sound incredible and just perfect for summer! Absolutely love your photography. Pinned! :)

  18. 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

  19. These look amazing! Pinning for future baking.

  20. I adore raspberry anything. Seriously. It’s one of my all time favorite foods.

  21. 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.

  22. Ooooh … looks delicious!

  23. Vanilla Sandler Reply

    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.

  24. 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!

    • Sarah [NurseLovesFarmer.com] Reply

      I have to agree with you! I really hope the author replies and clarifies this! Mine are cooling right now so I’m interested to see how they’ll taste.

  25. 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.

  26. Do I have to use salted butter or can I use unsalted?

  27. Do you need to keep these refrigerated after you cook these?

  28. Love these! Raspberry is my husband’s favorite flaovr, wso we’ll need ot try these for sure.

  29. 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 :)

  30. 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.

  31. 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.

    • 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.

  32. 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!

  33. I am a grandmother and cookies from my mother were my son’s favorite and memories made by them most dear.
    I saw this recipe, have been a kitchen centered person for a long long time.
    Here is what I did to adjust this fabulous recipe to my taste. First of all I used a half cup of milk mixed with sour cream to add to the batter, not heavy cream (I didn’t have any)
    I am a nut so added some walnut pieces, wished I had had pecans but didn’t .
    I also soaked the raspberries in the lemon sugar overnight, since I wanted to serve these the day I made them. I did not use the raspberry juice in the batter but split the icing so I would have some red and some white, putting raspberry juice in half and lemon juice in the other half. I also cooked them more like a half hour to get the consistency that I liked.
    The beauty and joy of cooking or baking is creating something to your taste. I like to experiment and if I fail, so what. These were fabulous and so special in July when raspberries are everywhere.
    I started out 41 year sago as a young bride, hopeless in the kitchen but a love of food and good taste… I ended up 20 years later teaching cooking.. I t just takes a sense of adventure… Now that my family is grown and gone, my fondest memories centered and still center around the table….

  34. These cookies are absolutely delicious!!! I love that they are not too overpoweringly sweet which the icing makes up for that so therefore it is a perfect combination. The recipe was very easy to follow and very explanatory…. I did add a little extra flour beings my raspberries were extra juicy. Thanks so much for sharing

  35. is there anything to substitute the lemon juice for? I’m allergic to all citrus fruits and I really want to try your cookies. please get back in touch with me at the email address above thank you.

  36. Andrea Wilkinson Reply

    These Raspberry cookies sound yummy,  I will have to make some, but please help, what in your recipe does TB mean,

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