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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?
Oh and can’t forget the butter… lots of butter. And there may be some cream. Shh… don’t tell!
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 w/ cream
Ingredients
- 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
Instructions
- Combine raspberries, sugar (only 1 1/2 TB) and lemon juice in a small bowl.
- 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.
- Stir in cream and mix until combined. Then gently fold in raspberries.
- Line cookie sheet with parchment paper and drop dough on cookie sheet. Bake at 350 for 15 minutes or until lightly browned.
- Stir together powdered sugar and milk and drizzle over cooled cookies. Enjoy!
Nutrition
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
These cookies are great for Spring! Fresh and bright flavors!
These Raspberry cookies sound yummy, I will have to make some, but please help, what in your recipe does TB mean,
TB means Tablespoon! :)
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.
Hi Tracy! I’m not sure what to substitute the lemon juice for but you could try leaving it out.
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
I’m glad you liked them Amy! Thanks for stopping by again to tell us how it went! :)
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….
Thanks for commenting Maureen! Your adjustments to this recipe sound wonderful. I love creating recipes to my taste as well, it is such a fun adventure!
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!
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.