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

Raspberry cookies w/ cream


  • 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


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.

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

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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  1. Tracey posted on July 24, 2012 at 2:35 pm (#

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

  2. Nadine Osborne posted on July 24, 2012 at 2:39 pm (#

    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. Sarah K posted on July 24, 2012 at 3:05 pm (#

    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. Ruthie Armstrong posted on July 24, 2012 at 4:18 pm (#

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

  5. McKenzie Guymon posted on July 24, 2012 at 5:43 pm (#

    Raspberries are my favorite! I have to try these.

  6. Marie posted on July 24, 2012 at 5:58 pm (#

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

  7. Beth posted on July 24, 2012 at 6:47 pm (#

    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. Sally posted on July 24, 2012 at 7:19 pm (#

    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. Annie K posted on July 24, 2012 at 7:31 pm (#

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

  10. Marla posted on July 24, 2012 at 7:32 pm (#

    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. Sanjeeta KK posted on July 24, 2012 at 10:36 pm (#

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

  12. Sarah Carletti posted on July 25, 2012 at 4:00 am (#

    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. Jen posted on July 25, 2012 at 3:21 am (#

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

  14. Martha posted on July 25, 2012 at 5:05 am (#

    oh my, those looks delicious!

  15. tanya posted on July 25, 2012 at 5:53 am (#

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

  16. Michelle - I DO invitations by michelle posted on July 25, 2012 at 6:23 am (#

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

  17. Nicky @ Pink Recipe Box posted on July 25, 2012 at 8:02 am (#

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

  18. Angie@Echoes of Laughter posted on July 25, 2012 at 10:01 am (#

    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. Pam Fields posted on July 25, 2012 at 3:02 pm (#

    These look amazing! Pinning for future baking.

  20. carrian posted on July 25, 2012 at 9:27 pm (#

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

  21. Jessica Calvarese posted on July 28, 2012 at 5:01 pm (#

    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. kara posted on July 29, 2012 at 7:28 am (#

    Ooooh … looks delicious!

  23. Vanilla Sandler posted on July 29, 2012 at 8:15 pm (#

    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. Michelle L posted on August 10, 2012 at 4:09 pm (#

    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] posted on August 18, 2012 at 6:52 pm (#

      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.

      • Jamielyn posted on August 20, 2012 at 12:24 am (#

        Hey there! Sorry about that. Yes to clarify I split the sugar and only put 1 1/2 TB on the raspberries. Hopefully yours turned out okay. :)

      • Sarah [NurseLovesFarmer.com] posted on August 1, 2013 at 8:39 pm (#

        Back again to make these this year – they were still divine! ;)

      • Jamielyn posted on August 6, 2013 at 12:02 pm (#

        Oh I LOVE these cookies, I am going to have to make myself a batch this week too! :)

  25. jessica posted on August 23, 2012 at 6:34 pm (#

    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. Puneet posted on November 23, 2012 at 10:05 am (#

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

  27. Angela posted on December 3, 2012 at 11:22 pm (#

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

  28. Gg posted on December 7, 2012 at 4:19 pm (#

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

  29. Chelsea posted on December 11, 2012 at 9:39 pm (#

    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. Shelby posted on December 16, 2012 at 12:16 am (#

    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. Alison posted on May 23, 2014 at 10:22 pm (#

    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.

    • Jamielyn posted on July 23, 2014 at 9:41 pm (#

      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. Debby posted on June 14, 2014 at 11:15 am (#

    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. Maureen Helbig posted on July 27, 2014 at 10:19 am (#

    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….

    • Jamielyn posted on August 11, 2014 at 5:23 pm (#

      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!

  34. Amy posted on September 4, 2014 at 2:07 pm (#

    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

    • Jamielyn posted on September 20, 2014 at 10:21 pm (#

      I’m glad you liked them Amy! Thanks for stopping by again to tell us how it went! :)

  35. Tracy Sabb posted on March 17, 2015 at 2:49 am (#

    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.

    • Jamielyn posted on May 3, 2015 at 1:15 am (#

      Hi Tracy! I’m not sure what to substitute the lemon juice for but you could try leaving it out.

  36. Andrea Wilkinson posted on March 19, 2015 at 2:41 pm (#

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

    • Jamielyn posted on April 18, 2015 at 11:38 pm (#

      TB means Tablespoon! :)